Morphy Richards 48762 Manual page 13

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Standard Slow Cooking
Recipes - Meat
Steak and kidney ragout
Ingredients:
• 700g Stewing steak
• 200g Kidney
• 2tbsp Plain flour
• 2 Large onions, quartered
• 600ml Beef stock
• 200ml Red wine
• 3tbsp Tomato puree
• 1 1 / tsp Worcestershire sauce
2
• 125g Button mushrooms
• Salt and pepper
Beef curry
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
Method:
1 Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes.
2 Cut the kidney into bite size pieces. Coat the beef with the flour.
3 Place into a saucepan with onions, stock, wine and tomato puree.
Bring to a simmer.
4 Add the worcestershire sauce and season with salt and pepper.
5 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
6 Cook on medium for approximately 5-7 hours.
7 Add the button mushrooms one hour before serving.
This recipe can be used as a base for steak and kidney pie.
Method:
1 Fry the apple and onion in half the oil until soft. Set aside.
2 Coat the meat in seasoned flour, add to the pan with the remaining
oil 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 to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
6 Cook on medium for approximately 4-7 hours.
7 At the end of the cooking time, it may be necessary to thicken the
sauce.
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