Kambrook KSC110 - Manual (Page 22)

22
Meatballs in Creamy
Mushroom Sauce
Serves 12
Mushroom Sauce
2 x 440g can mushrooms in butter sauce
2 cups beef stock
1 ⁄
2
cup flour
1 ⁄
2
cup sherry
2 teaspoons paprika
2 cups sour cream
1 kg minced beef
500g pork mince
2 x 60g eggs
1 ⁄
2
cup chopped parsley
Salt & pepper, to taste
3 cups fresh breadcrumbs
1. Place all the mushroom sauce
ingredients except sour cream into
Slow Cooker and stir to combine.
2. Mix all ingredients for meatballs
together in a bowl and shape into
walnut size balls. Fry meatballs in a
pan then add to sauce in the Slow
Cooker.
3. Cover and cook on LOW for 6–8 hours
or HIGH for 2–4 hours.
4. Fifteen minutes before serving, switch
to HIGH and stir in the sour cream.
5. Serve with fluffy rice or couscous.
Chicken Parisienne
Serves 12
12 chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
1 cup dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms
2 cups sour cream
1 teaspoon paprika, extra
1. Sprinkle chicken breasts lightly with
salt, pepper and paprika. Place in the
Slow Cooker.
2. Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breast, sprinkle with paprika.
3. Cover and cook on LOW for 6–8 hours
or HIGH for 4–6 hours.
NOTE: If cooking on HIGH, do
not add sour cream until the
last 30 minutes of cooking time.
4. Serve with rice or noodles.
KSC110_IB_Issue0210_V1.indd 22 8/12/09 9:12 AM