Morphy Richards SC48720 Instructions Manual page 15

48720 rev7_Layout 1 11/04/2013 10:44 Page 15
Beef in Red Wine
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp
• 1 large 2 large
• 700g 1.5kg
• 8 16
• 1 2
• 5 10
• 125g 800g
• 400ml 1L
• 1 2
• Freshly chopped parsley
• Salt and pepper to taste
Hungarian goulash
Ingredients:
3.5L 6.5L
• 500g 1kg
• 30g 75g
• 3tbsp 5tbsp
• 1 large 2 large
• 1 1
• 2 2
• 1 2
• 1tsp 3tsp
• 3tsp 5tsp
• 3tsp 5tsp
• 200ml 400ml
• 200g 400g
• 200ml 400ml
• 3tsp 5tsp
• Pinch of grated nutmeg
• Salt and pepper to taste
Oil
Onion(s) chopped
Stewing beef, cubed
Black olives
Garlic cloves, crushed
(optional)
Tomatoes skinned,
de-seeded and roughly
chopped
Mushrooms
Dry red wine
Bay leaf
Stewing steak, cut into
cubes
Seasoned flour
Vegetable oil
Onion(s), finely chopped
Green pepper, de-seeded
and chopped
Carrot, peeled and chopped
Celery sticks, chopped
Paprika
Tomato puree
Mixed herbs
Beef stock
Can of tomatoes,
roughly chopped
Red wine (optional)
Worcestershire sauce
Method:
1 In a pan, gently fry the onion in the oil until
softened. Add the beef and brown on all sides.
2 Add all the remaining ingredients except the
parsley and bring to a simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
4 Before serving, remove the bay leaf and sprinkle
with parsley.
Method:
1 Toss the meat in seasoned flour. Heat the oil in a
pan and fry onions, pepper, carrot and celery
until soft.
2 Add the meat and fry until browned.
3 Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2
minutes.
4 Add stock, tomatoes, red wine and
worcestershire sauce. Bring to a simmer.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-7 hours.
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