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Recipes - meat, Hungarian goulash, Beef in red wine – Morphy Richards SC48701 User Manual

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Recipes - Meat

Method:

1

Coat the meat with seasoned flour.

2

Heat the oil in the Cooking Pot and fry the onions, peppers, carrots
and celery until soft.

3

Add the meat and fry until seared.

4

Add the paprika, tomato puree, nutmeg, mixed herbs and
seasoning and cook for a further 2 minutes.

5

Add the stock, tomatoes, red wine and worcestershire sauce. Bring
to a simmer.

6

Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.

7

Cook for approximately 5-7 hours on the Medium setting.

Ingredients:

500g stewing steak, cubed

30g seasoned flour

3tbsp vegetable oil

1 large onion, chopped

1 green pepper, de-seeded and
chopped

2 carrots, peeled and chopped

1 celery stick, chopped

1tsp paprika

3tbsp tomato puree

3tsp mixed herbs

200ml beef stock

200g tinned tomatoes, roughly
chopped

200ml red wine (optional)

3tsp worcestershire sauce

pinch of nutmeg

salt and pepper

Hungarian goulash

Method:

1

In the Cooking Pot, gently fry the onion in the oil until softened. Add
the beef and sear on all sides.

2

Add all the remaining ingredients except the parsley and bring to a
simmer.

3

Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.

4

Cook for approximately 4-8 hours on the Medium setting.

5

Before serving, remove the bay leaf and sprinkle with parsley.

Ingredients:

2tbsp vegetable oil

1 large onion, chopped

700g stewing beef, cubed

8 black olives

1 garlic clove, crushed
(optional)

5 tomatoes, skinned,
de-seeded and roughly chopped

125g mushrooms

400ml dry red wine

1 bay leaf

fresh parsley, chopped

salt and pepper

Beef in red wine

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