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Recipes - meat, Bolognese sauce, Beef curry – Morphy Richards SC48701 User Manual

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Recipes - Meat

Method:

1

In the Cooking Pot, gently brown the mince without adding any fat
or oil.

2

When the fat has started to run from the meat, add the onion,
celery and garlic.

3

Fry for a couple of minutes and then add the tomato puree.

4

Blend some of the tomato juice with the flour to make a smooth
pouring cream, add to the meat with remaining tomatoes and juice
and bring to the boil, stirring continuously until thickened.

5

Add the remaining ingredients and mix well.

6

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

7

Cook for approximately 3-8 hours on the Medium setting.

Note: a slight ‘crust' of brown meat may appear on the top. It soon
disappears if stirred into the sauce.

Ingredients:

700g minced beef

1 large onion, chopped

3 sticks of celery, thinly sliced

1 garlic clove, crushed

3tbsp tomato puree

1tbsp flour

400g tinned tomatoes
(including the juice)

250ml beef stock

125g mushrooms, sliced

1tsp mixed herbs

salt and pepper

Bolognese sauce

Method:

1

Add the oil, apple and onion to the Cooking Pot and fry until soft.

2

Coat the meat in seasoned flour, add to the pan and fry until lightly
seared.

3

Stir in the stock and bring to a simmer.

4

Add the remaining ingredients and bring back to a simmer.

5

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

6

Cook for approximately 4-7 hours on the Medium setting.

7

At the end of the cooking time, it may be necessary to thicken the
sauce.

Ingredients:

3tbsp vegetable oil

2 medium cooking apples,
peeled, cored and sliced

2 large onions chopped

700g stewing steak, cubed

3tsp curry powder

3tbsp plain flour

400ml beef stock

3tbsp mango chutney

75g sultanas

200g tinned tomatoes, chopped

2tbsp lemon juice

salt and pepper

Beef curry

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