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Recipes - meat, Chilli con carne, Steak and kidney ragout – Morphy Richards SC48701 User Manual

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Method:

1

Add the oil, onions, garlic and pepper to the Cooking Pot and fry
until soft.

2

Add minced beef and fry until lightly browned.

3

Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.

4

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

5

Cook for approximately 3-7 hours on the Medium setting.

6

One hour before serving, add the kidney beans.

Serve with boiled rice or baked potatoes.

Ingredients:

2tbsp vegetable oil

2 large onions, chopped

2 garlic cloves, crushed
(optional)

1 green pepper, de-seeded and
chopped

500g minced beef

400g tinned tomatoes, chopped

1

1

/

2

tsp chilli powder

1

1

/

2

tbsp flour

1

1

/

2

tsp brown sugar

4tbsp tomato puree

425g tinned red kidney beans,
drained

salt and pepper

Chilli con carne

Recipes - Meat

Method:

1

Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes.

2

Cut the kidney into bite size pieces. Coat the beef with flour.

3

Place into the Cooking Pot with onions, stock, wine and tomato
puree. Bring to a simmer.

4

Add the worcestershire sauce and season.

5

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

6

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

7

Add the button mushrooms one hour before serving.

Note: This recipe can be used as a base for steak and kidney pie.

Ingredients:

700g stewing steak

200g kidney

2tbsp flour

2 large onions, quartered

600ml beef stock

200ml red wine

3tbsp tomato puree

1

1

/

2

tsp worcestershire sauce

125g button mushrooms

salt and pepper

Steak and kidney ragout

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