Morphy Richards SC48720 Instructions Manual page 17

48720 rev7_Layout 1 11/04/2013 10:44 Page 17
Beef curry
Ingredients:
3.5L 6.5L
• 2tbsp 5tbsp
• 2 medium 2 large
• 2 large 4 large
• 700g 1.5kg
• 3tsp 5tsp
• 3tbsp 5tbsp
• 400ml 1L
• 3tbsp 5tbsp
• 75g 125g
• 200g 400g
• 2tbsp 2tbsp
• Salt and pepper to taste
Bolognese sauce
Ingredients:
3.5L 6.5L
• 700g 1kg
• 1 large 2 large
• 3 4
• 1 2
• 3tbsp 5tbsp
• 1tbsp 3tbsp
• 400g 800g
• 250ml 400ml
• 125g 200g
• 1tsp 1tsp
• Salt and pepper to taste
Oil
Cooking apple, peeled cored
and sliced
Onions, chopped
Stewing steak, cubed
Curry powder
Plain flour
Beef stock
Mango chutney
Sultanas
Tinned tomatoes, chopped
Lemon juice
Minced beef
Onion(s), chopped
Celery sticks, thinly sliced
Garlic clove(s), crushed
Tomato puree
Flour
Tinned tomatoes
(including the juice)
Beef stock
Mushrooms, sliced
Mixed herbs
Method:
1 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.
2 Stir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
4 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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