Morphy Richards 48790 - Manual (Page 13)

13
Beef Curry
2.5 litres
Vegetable oil 3 tbsp
Cooking apple, peeled, cored and sliced
2 medium
Onions, chopped 2 large
Stewing steak, cubed 700g
Curry powder 3 tsp
Plain flour 3 tbsp
Beef stock 400ml
Salt and freshly ground black pepper
Mango chutney 3 tbsp
Sultanas 75g
Tin tomatoes, chopped 200g
Lemon juice 2 tbsp
Method
Fry the apple and onion in a pan
until soft. Coat the meat in
seasoned flour, add to the pan and
fry until lightly browned. Stir in the
stock and bring to a simmer. Add
remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the crock pot and
place pot in the slow cooker base.
Place the lid onto the slow cooker.
Cook for approximately 3 1 / 2 - 6 1 / 2
hours. At the end of the cooking
time, it may be necessary to thicken
the sauce.
Bolognese sauce
2.5 litres
Minced beef 700g
Onions, finely chopped
1 large
Celery, thinly sliced 3 sticks
Cloves garlic, crushed
1
Tomato puree 3 tbsp
Flour 1 tbsp
Can of tomatoes including juice400g
Beef stock 250ml
Mushrooms, sliced 125g
Mixed herbs 1 tsp
Salt and freshly ground black pepper
Method
In a pan, gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat, add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
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. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the crock pot and place in the base
of the slow cooker. Place the lid on
the slow cooker. Cook for
approximately 2 1 / 2 - 7 1 / 2 hours.
(Note: a slight ‘crust' of brown meat
may appear on the top. It soon
disappears if stirred into the sauce).
48790 MUK Rev1 1/5/08 15:55 Page 13