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13
In a pan gently fry the onion in the
oil until softened. Add the beef and
brown on all sides. Add all the
remaining ingredients except the
parsley and bring to a simmer.
Transfer all the ingredients into the
crock pot and place the pot into the
slow cooker base. Place the lid into
the slow cooker. Cook for approx.
4-8 hours. Before serving remove
the bay leaf and sprinkle with
parsley.
Hungarian Goulash
1kg stewing steak, cut into
cubes
75g seasoned flour
5 tbsp vegetable oil
2 large onions, finely chopped
1 green pepper, deseeded
and chopped
2 carrot, peeled and chopped
2 sticks celery chopped
3 tsp paprika
5 tbsp tomato puree
Pinch of grated nutmeg
5 tsp mixed herbs
Salt and freshly ground black pepper
400 ml beef stock
400g can of tomatoes, roughly
chopped
400 ml red wine (optional)
5 tsp worcestershire sauce
Toss the meat in seasoned flour.
Heat the oil in the pan and fry
onions, pepper, carrot and celery
until soft. Add the meat and fry until
browned. Add the paprika, tomato
puree, nutmeg, mixed herbs and
seasoning and cook for a further
two minutes. Add stock, tomatoes,
red wine and worcestershire sauce.
Bring to a simmer. Transfer all
ingredients into the crock pot and
place the pot into the slow cooker
base. Place the lid onto the slow
cooker. Cook for approx. 5-7 hours.
Chilli con carne
3 tbsp vegetable oil
2 large onions chopped
4
cloves garlic, crushed
1 green pepper, de-seeded
and chopped
1 kg minced beef
2 x 400g can of tomatoes, chopped
3 tsp chilli powder
3 tbsp flour
3 tsp brown sugar
7 tbsp tomato puree
Salt and freshly ground black pepper
2 x 400g can red kidney beans,
drained
Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and
seasoning. Transfer all ingredients
to the crock pot and place pot into
the slow cooker base. Place lid on
the slow cooker. Cook for approx.
3-7 hours. One hour before serving
add the kidney beans. Serve with
boiled rice or baked potatoes.
12
Beef Curry
5 tbsp vegetable oil
2 large cooking apples, peeled,
cored and sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5 tsp curry powder
5 tbsp plain flour
1 litre beef stock
Salt and freshly ground black pepper
5 tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and the 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 back 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
neccessary to thicken the sauce.
Paprika beef
1.5kg stewing steak
75g seasoned flour
4 large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
1 litre brown stock
3 tsp paprika
3 tbsp tomato puree
4 bay leaves
3 tsp mixed herbs
Salt and freshly ground black pepper.
Cut the meat into cubes and toss in
seasoned flour. In a pan fry onions
and garlic until softened, then add
the meat and continue to fry until
the meat is slightly browned. Skin
and chop tomatoes finely, add to
meat with the stock, (blended with
the paprika) tomato puree, bay
leaves and mixed herbs. Season to
taste and bring to a simmer.
Transfer all ingredients to the crock
pot and place pot in the base unit.
Cover with the lid. Cook for approx.
5-8 hours. Before serving remove
the bay leaves and thicken the
sauce if neccessary.
Beef in red wine
3 tbsp oil
2 large onions, chopped
1.5kg stewing steak, cubed
16 black olives
2 cloves garlic, crushed (optional)
10 tomatoes skinned, deseeded
and roughly chopped
800g mushrooms
1 litre dry red wine
Salt and freshly ground black pepper
2 bay leafs
Freshly chopped parsley
g
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