Morphy Richards IB48710 Instructions Manual page 8

Steak and kidney ragout
2.5 litres 4.5 litres
700g 1.5 kg stewing steak
200g 300g kidney
2 tbsp 3 tbsp flour
2 4 large onions, quartered
600ml 1 litre hot beef stock
200ml 400ml red wine
3 tbsp 5 tbsp tomato puree
1 1 / tsp 2 tsp worcestershire sauce
2
125g 225g button mushrooms
Using a sharp knife trim the beef and cut into 1 inch (2.5cm)
cubes. Cut the kidney into bite size pieces. Coat the beef with
the flour. Place into a pan with onions, stock, wine and tomato
puree. Bring to a simmer. Add the worcestershire sauce and
season.Transfer all ingredients to the crock pot and place in
the base unit. Place the lid on the slow cooker. Cook for
approx. 5 - 7 hours. Add the button mushrooms one hour
before serving. This recipe can be used as a base for steak
and kidney pie.
Beef Curry
2.5 litres 4.5 litres
3 tbsp 5 tbsp Vegetable oil
2 medium 2 large cooking apple, peeled, cored
and sliced
2 4 large onions, chopped
700g 1.5 kg stewing steak, cubed
3 tsp 5 tsp curry powder
3 tbsp 5 tbsp plain flour
400ml 1 litre beef stock
Salt and freshly ground black pepper
3 tbsp 5 tbsp mango chutney
75g 125g sultanas
200g 400g tin tomatoes, chopped
2 tbsp 2 tbsp lemon juice
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 ingredi-
ents and bring back to a simmer. Transfer all the ingredients to
the crock pot and place pot in the slow cooker base. Place the
lid onto the slow cooker. Cook for approx. 4-7 hours. At the
end of the cooking time it may be necessary to thicken the
sauce.
Paprika beef
2.5 litres 4.5 litres
700g 1.5 kg stewing steak
30g 75g seasoned flour
2 4 large onions, chopped
1 2 clove of garlic, crushed
30g 75g cooking fat
500g 1 kg tomatoes
400ml 1 litre brown stock
1
1 / tsp 3 tsp paprika
2
1
1 / tbsp 3 tbsp tomato puree
2
2 4 bay leaves
1 1 / tsp 3 tsp mixed herbs
2
Salt and freshly ground black pepper
Cut the meat into cubes and toss in seasoned flour. In a pan
fry onions and garlic until softened, then add the meat and
continue to fry until the meat is slightly browned. Skin and
chop tomatoes finely, add to meat with the stock, (blended
with the paprika) tomato puree, bay leaves and mixed herbs.
Season to taste and bring to a simmer. Transfer all ingredients
to the crock pot and place pot in the base unit. Cover with the
lid. Cook for approx. 5-8 hours. Before serving remove the
bay leaves and thicken the sauce if necessary.
Beef in red wine
2.5 litres 4.5 litres
2 tbsp 3 tbsp oil
1 2
700g 1.5 kg stewing beef, cubed
8 16
1 2
5 10
roughly chopped
125g 800g
400ml 1 litre
Salt and freshly ground black pepper
1 2
Freshly chopped parsley
In a pan gently fry the onion in the oil until softened. Add the beef
and brown on all sides. Add all the remaining ingredients except
the parsley and bring to a simmer. Transfer all the ingredients into
the crock pot and place the pot into the slow cooker base. Place
the lid into the slow cooker. Cook for approx. 4-8 hours. Before
serving remove the bay leaf and sprinkle with parsley.
Hungarian Goulash
2.5 litres 4.5 litres
500g 1 kg
30g 75g
3 tbsp 5 tbsp vegetable oil
1 2
1 1
2 2
1 2
1tsp 3tsp
3 tbsp 5 tbsp tomato puree
pinch of grated nutmeg
3 tsp 5 tsp
Salt and freshly ground black pepper
200ml 400ml beef stock
200g 400g
200ml 400ml red wine (optional)
3 tsp 5 tsp
Toss the meat in seasoned flour. Heat the oil in a pan and fry
onions, pepper, carrot and celery until soft. Add the meat and fry
until browned. Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2 minutes. Add stock,
tomatoes, red wine and worcestershire sauce. Bring to a simmer.
Transfer all the ingredients into the crock pot and place the pot into
the slower cooker base. Place the lid onto the slow cooker. Cook
for approx. 5-7 hours.
Chilli con carne
2.5 litres 4.5 litres
2 tbsp 3 tbsp vegetable oil
2 2 large onions, chopped
2 4
1 1
500g 1 kg
400g 2x400g can of tomatoes, chopped
1 1 / tsp 3 tsp
2
1
1 / tbsp 3 tbsp flour
2
1
1 / tsp 3 tsp
2
4 tbsp 7 tbsp tomato puree
Salt and freshly ground black pepper
425g 2x400g can red kidney beans, drained
Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned. Blend together chilli powder, flour,
brown sugar and tomato puree. Stir in tomatoes, chilli paste and
seasoning. Transfer all ingredients to the crock pot and place pot
in slow cooker base. Place lid on the slow cooker. Cook for
approx. 3-7 hours. One hour before serving add the kidney beans.
Serve with boiled rice or baked potatoes.
8
large onions, chopped
black olives
clove garlic, crushed (optional)
tomatoes skinned, de-seeded and
mushrooms
dry red wine
bay leaf
stewing steak, cut into cubes
seasoned flour
large onions, finely chopped
green pepper, de-seeded and chopped
carrot, peeled and chopped
sticks celery chopped
paprika
mixed herbs
can of tomatoes, roughly chopped
worcestershire sauce
cloves garlic, crushed
green pepper de-seeded and chopped
minced beef
chilli powder
brown sugar