Morphy Richards 461002 Manual page 17

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 17
Beef curry
Ingredients:
• 5tbsp Oil
• 2 large Cooking apples, peeled cored and
sliced
• 4 large Onions, chopped
• 1.5kg Stewing steak, cubed
• 5tsp Curry powder
• 5tbsp Plain flour
• 1L Beef stock
• 5tbsp Mango chutney
• 125g Sultanas
• 400g Tinned tomatoes, chopped
• 2tbsp Lemon juice
• Salt and pepper to taste
Bolognese sauce
Ingredients:
• 1kg Minced beef
• 2 large Onions, chopped
• 4 Celery sticks, thinly sliced
• 2 Garlic cloves, crushed
• 5tbsp Tomato puree
• 3tbsp Flour
• 800g Tinned tomatoes (including the juice)
• 400ml Beef stock
• 200g Mushrooms, sliced
• 1tsp Mixed herbs
• Salt and pepper to taste
Method:
1 Fry the apple and onion in 2 tbsp of oil in a pan
until soft. Remove and set aside.
2 Coat the meat in seasoned flour, add to the pan
and fry in batches in the remaining oil as
required, until lightly browned.
3 Stir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 At the end of the cooking time, it may be
necessary to thicken the sauce.
Method:
1 In a pan, gently brown the mince without adding
any fat or oil.
2 When the fat has started to run from the meat,
add the onion, celery and garlic.
3 Fry for a couple of minutes and then add the
tomato puree.
4 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.
5 Add the remaining ingredients and mix well.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-8 hours.
Note: a slight 'crust' of brown meat may appear
on the top. It soon disappears if stirred into the
sauce.
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