Morphy Richards 461002 Manual page 15

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 15
Beef in Red Wine
Ingredients:
• 3tbsp Oil
• 2 large Onions chopped
• 1.5kg Stewing beef, cubed
• 16 Black olives
• 2 Garlic cloves, crushed (optional)
• 10 Tomatoes skinned, de-seeded and
roughly chopped
• 800g Mushrooms
• 1L Dry red wine
• 2 Bay leaves
• Freshly chopped parsley
• Salt and pepper to taste
Hungarian goulash
Ingredients:
• 1kg Stewing steak, cut into cubes
• 75g Seasoned flour
• 5tbsp Vegetable oil
• 2 large Onions, finely chopped
• 1 Green pepper, de-seeded and chopped
• 2 Carrots, peeled and chopped
• 2 Celery sticks, chopped
• 3tsp Paprika
• 5tsp Tomato puree
• 5tsp Mixed herbs
• 400ml Beef stock
• 400g Can of tomatoes, roughly chopped
• 400ml Red wine (optional)
• 5tsp Worcestershire sauce
• Pinch of grated nutmeg
• Salt and pepper to taste
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 leaves 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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