Sunbeam HP3510 manual Beef Stroganoff, Red Curry Chicken, Chilli Con Carne

Recipes continued

Beef Stroganoff	Serves 6-8
¼ cup flour

1.5kg chuck or round steak, cut into thin strips

¹/³ cup olive oil

2 cloves garlic, crushed

¹/³ cup tomato paste ¾ cup beef stock

400g mushrooms, sliced 300ml sour cream

Salt and freshly ground black pepper

1.Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker.

2.Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

3.In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper. Serve with buttered noodles.

Red Curry Chicken Serves 6-8

1½ kg chicken thigh fillets 2 tablespoons oil

2 onions, sliced

2-3 tablespoons red curry paste

2 large potatoes, peeled, quartered 400ml coconut milk

1 tablespoon palm sugar ¹/³ cup coriander leaves

salt and freshly ground pepper

1.Trim fat from chicken and cut into large chunks.

2.Heat oil in a frying pan and brown chicken, in batches. Remove from pan.

3.Add onions to frying pan and cook until softened. Add curry paste; cook for 1 minute or until fragrant.

Note: Curry pastes vary in flavour and temperature. You may want to adjust the amount according to the one you have purchased.

4.Place chicken and potatoes into slow cooker and pour onion mixture over the top.

5.Cook on HIGH for 3-4 hours or LOW for

6-7 hours. 20 minutes before serving, stir through coconut milk, palm sugar and coriander. Season with salt and pepper.

6.Serve with steamed jasmine rice.

Chilli Con Carne	Serves 4-6
2 tablespoons olive oil
2 small onions, diced
2 cloves garlic, chopped
1 kg mince beef
3 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1 x 400g can chopped tomatoes

1 x 400g can red kidney beans, drained and rinsed

¹/³ cup beef stock 2 bay leaves

Salt and freshly ground black pepper

1.In a large frypan, heat oil over medium high heat and cook onions and garlic for 2- 3 minutes, stirring occasionally until soft.

2.Add mince to frypan in batches and cook until mince is brown and crumbly.

3.Stir through dried spices and cook a further 1 minute until fragrant.

4.Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours.

5.Remove bay leaves & season to taste, serve with rice or tortillas.

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