Morphy Richards Slow Cooker Instructions Manual page 12

12
Paprika beef
2.5 litres 4.5 litres
Stewing steak 700g
Seasoned flour 30g
Onions, chopped 2 large
Clove of garlic, crushed
1
Cooking fat 30g
Tomatoes 500g
Brown stock 400ml
Paprika 1
1/2
Tomato puree 1
1/2
Bay leaves 2
Mixed herbs 1
1/2
Salt and freshly ground black pepper
Method
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
1.5 kg Oil
75g Onions, chopped
4 large Stewing beef, cubed 700g
Black olives
2 Clove garlic, crushed (optional)
75g
1 kg tomatoes skinned, de-seeded and roughly
1 litre chopped
tsp 3 tsp Mushrooms
tbsp 3 tbsp Dry red wine
4 Salt and freshly ground black pepper
tsp 3 tsp Bay leaf
Freshly chopped parsley
Method
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.
2.5 litres 4.5 litres
2 tbsp 3 tbsp
1 large 2 large
1.5 kg
8 16
1 2
5 10
125g 800g
400ml 1 litre
1 2