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Steak and kidney ragout
2.5 litres 4.5 litres
Stewing steak 700g 1.5 kg
Kidney 200g 300g
Flour 2 tbsp 3 tbsp
Onions, quartered 2 large 4 large
Hot beef stock 600ml 1 litre
Red wine 200ml 400ml
Tomato puree 3 tbsp 5 tbsp
Worcestershire sauce 1
1/2
tsp 2 tsp
Button mushrooms 125g 225g
Method
Using a sharp knife trim the beef
and cut into 1 inch (2.5cm) cubes.
Cut the kidney into bite size pieces.
Coat the beef with the flour. Place
into a pan with onions, stock, wine
and tomato puree. Bring to a
simmer. Add the worcestershire
sauce and season.Transfer all
ingredients to the crock pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approx. 5 - 7 hours. Add the button
mushrooms one hour before
serving. This recipe can be used as
a base for steak and kidney pie.
Beef Curry
2.5 litres 4.5 litres
Vegetable oil 3 tbsp 5 tbsp
Cooking apple, peeled, cored and sliced
2 medium 2 large
Onions, chopped 2 large 4 large
Stewing steak, cubed 700g 1.5 kg
Curry powder 3 tsp 5 tsp
Plain flour 3 tbsp 5 tbsp
Beef stock 400ml 1 litre
Salt and freshly ground black pepper
Mango chutney 3 tbsp 5 tbsp
Sultanas 75g 125g
Tin tomatoes, chopped
200g 400g
Lemon juice 2 tbsp 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 approx. 4-7 hours. At the
end of the cooking time it may be
necessary to thicken the sauce.
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48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 14
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