Salton SFSC65 Instructions And Warranty page 16

4 cloves garlic crushed
1 piece fresh ginger, grated2 teaspoons salt
1-tablespoon vinegar
1 stick cinnamon
1 strip lemon rind
½ cup water
Cut steak into 2.5 cm cubes, toss in the flour and curry powder and brown lightly with the
onions in a frying pan with the oil. Remove from the frying pan, drain and place in the
Slow Cooker with the other ingredients. Mix well, cover and cook 1 (Low) for 8 – 9
hours, or 2 (High) for 4 hours. Serve with boiled rice.
Hungarian Goulash
Serves 4
1kg Round steak or veal fillet, cut into 8mm cubes
1cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1-teaspoon salt
½ teaspoon pepper
1-tablespoon paprika
¼ teaspoon dried thyme crushed
1 bay leaf
1 cup canned tomatoes
1cup sour cream
Place steak cubes, onion, garlic in the Slow Cooker. Stir in the flour and mix to coat the
steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and
cook on 1 (Low) for 7 – 10 hours or 2 (High) for 5 – 6 hours. 30 minutes before serving
thoroughly blend in the sour cream. Stir occasionally. Serve over hot buttered noodles.
Chicken Marengo
Serves 4
1 ¾ - 2kg Chicken or chicken pieces
Salt and pepper to taste
1-tablespoon plain flour
1-tablespoon vegetable oil
1-tablespoon butter
2 cloves garlic, finely chopped
1cup hot water
2 tablespoons brandy
2 large tomatoes, peeled and chopped
12 mushrooms, peeled and chopped
1 bouquet garni
1sprig parsley, chopped.
Cut chicken into serving pieces. Pat each piece dry and season with salt and pepper
and roll in flour. In a heavy frying pan, heat the oil and butter. Add the chicken pieces
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