Morphy Richards 460021 Instructions For Use Manual page 10

SC460021 MUK Rev1.qxp_Layout 1 01/07/2021 14:05 Page 10
Hungarian Goulash
Ingredients:
3.5L 6.5L
• 2 tbsp 4 tbsp
• 800g 1.6kg
• 350g 700g
• 1 2
• 1½ rounded 3 rounded
tbsp tbsp
• 1½ rounded 3 rounded
tbsp tbsp
• 1 x 400g 2 x 400g
can cans
• 150ml 300ml
• ¼ tsp ½ tsp
• 1 2
• 150ml 300ml
Barbecue Spare Ribs
Ingredients:
3.5L 6.5L
• 800g 1.6kg
• 300ml 600ml
1
1
Sunflower oil
2
Stewing beef, cut into
bitesize chunks
Onions, chopped
3
Garlic clove, crushed
Plain flour
4
Smoked paprika
5
Chopped tomatoes
Hot Water
Salt
6
Green pepper, deseeded
and cut into bitesize
chunks
Soured cream
1
Pork spare ribs
2
Barbecue sauce
3
Method:
Heat the oil in a large pan and brown the meat in
batches, remove and set aside.
Reduce the heat to medium setting and cook the
onions for about 5 minutes, stirring occasionally with a
wooden spoon.
Return the meat to the pan, add the garlic, flour and
paprika and stir well.
Transfer to the Cooking Pot, then add the canned
chopped tomatoes and the water. Season with a little
salt and cover with the Glass Lid.
Cook on High for 4-6 hours, Medium setting for 7-8
hours or for 9-12 hours on Low setting. Add the
chopped green pepper 1½ - 2 hours before you want
to serve the food.
When ready, stir in the soured cream and check the
seasoning. Serve with rice or potatoes and spring
cabbage.
Note:
For best results, add the chopped green pepper to the
Cooking Pot 1½- 2 hours before you want to serve.
Stir in the soured cream, just before serving.
Method:
Marinade the ribs overnight in the sauce.
Next day, transfer to the Cooking Pot and cover with
the Glass Lid.
Cook for 4-5 hours on the High setting, 7-9 hours on
Medium or 10-12 hours on Low.