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48790 MUK Rev2:48790 rev2 06/05/2009 09:56 Page 13
Beef Curry
Vegetable oil
Cooking apple, peeled, cored and sliced
Onions, chopped
Stewing steak, cubed
Curry powder
Plain flour
Beef stock
Mango chutney
Sultanas
Tin tomatoes, chopped
Lemon juice
Salt and freshly ground black pepper
Method
Fry the apple and 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 to a simmer. Add
remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the ceramic pot and
place pot in the slow cooker base.
Place the lid onto the slow cooker.
Cook for approximately 3
hours. At the end of the cooking
time, it may be necessary to thicken
the sauce.
For details of other Morphy Richards products, please see our website:
Bolognese sauce
2.5 litres
3 tbsp
Minced beef
Onions, finely chopped
2 medium
Celery, thinly sliced
2 large
Cloves garlic, crushed
700g
Tomato puree
3 tsp
Flour
3 tbsp
Can of tomatoes including juice400g
400ml
Beef stock
3 tbsp
Mushrooms, sliced
75g
Mixed herbs
200g
Salt and freshly ground black pepper
2 tbsp
Method
In a pan, gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat, add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
Blend some of the tomato juice with
the flour to make a smooth pouring
cream, add to the meat with
remaining tomatoes and juice and
bring to the boil, stirring
continuously until thickened. Add
the remaining ingredients and mix
1
/
- 6
1
/
well. Transfer all the ingredients to
2
2
the ceramic pot and place in the
base of the slow cooker. Place the
lid on the slow cooker. Cook for
approximately 2
(Note: a slight 'crust' of brown meat
may appear on the top. It soon
disappears if stirred into the sauce).
2.5 litres
700g
1 large
3 sticks
1
3 tbsp
1 tbsp
250ml
125g
1 tsp
1
1
/
- 7
/
hours.
2
2
13
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