Recipes (continued)
Beef Stroganoff | Serves |
750g chuck or round steak, cut into thin strips
2 tablespoons flour
2 tablespoons oil
2 cloves garlic, crushed
200g mushrooms, sliced
1/4 teaspoon pepper
1 cup beef stock
1/4 cup tomato paste
1 x 300ml carton sour cream
1.Toss meat in flour. Heat oil in a frypan and brown meat.
2.Transfer to the slow cooker and add remaining ingredients except sour cream. Cover and cook on Low for
3.In the last 30 minutes of cooking stir through sour cream. Serve with hot buttered noodles or rice.
Spicy Wine Pot Roast | Serves 6 |
11/2 kg topside roast, trimmed of fat 1 large onion, chopped
1/3 cup brown gravy mix
1 cup water
1/4 cup dry red wine
2 teaspoons French mustard
1 teaspoon Worcestershire sauce
2 teaspoons mixed herbs
1/2 teaspoon mixed spice
1.Place meat into the slow cooker. Add onion.
2.Combine the remaining ingredients and pour over meat.
3.Cover and cook on Low for
4.When meat is cooked as desired, remove and cover with foil to keep warm.
5.Turn slow cooker to High and thicken the gravy with a little cornflour mixed with water. Cook until the gravy simmers and thickens.
6.Slice meat and serve with gravy.
Bolognaise Sauce | Serves |
1 tablespoon oil
750g lean minced beef
2 small onions, finely chopped
2 rashers of bacon, chopped optional
2 cloves garlic, crushed
2 x 400g can chopped tomatoes
2 tablespoons tomato paste
1 cup water or beef stock
2 celery stalks, diced
11/2 teaspoons dried oregano
1 teaspoon dried or fresh basil
1 bay leaf
fresh ground pepper
1.Heat oil in a frypan and cook until just tender.
2.Add meat and cook until just brown.
3.Transfer meat mixture to the slow cooker and add remaining ingredients.
4.Cover and cook on Low for 6-8 hours or High for 3-4 hours.
5.Serve over pasta with grated Parmesan cheese and fresh parsley.
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