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48790 MUK Rev2:48790 rev2 06/05/2009 09:56 Page 11
Beef in red wine
Oil
Onions, chopped
Stewing beef, cubed
Black olives
Clove garlic, crushed (optional) 1
Tomatoes skinned, de-seeded and
roughly chopped
Mushrooms
Dry red wine
Bay leaf
Freshly chopped parsley
Salt and freshly ground black pepper
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
ceramic pot and place the pot into
the slow cooker base. Place the lid
into the slow cooker. Cook for
approximately 3
1
/
Before serving, remove the bay leaf
and sprinkle with parsley.
For details of other Morphy Richards products, please see our website:
Hungarian Goulash
2.5 litres
2 tbsp
Stewing steak, cut into cubes 500g
1 large
Seasoned flour
700g
Vegetable oil
8
Onions, finely chopped
Green pepper, de-seeded and chopped
5
Carrot, peeled and chopped
125g
Sticks celery chopped
400ml
Paprika
1
Tomato puree
Pinch of grated nutmeg
Mixed herbs
Beef stock
Can of tomatoes, roughly chopped
Red wine (optional)
Worcestershire sauce
Salt and freshly ground black pepper
- 7
1
/
hours.
2
2
Method
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 ceramic pot and place the
pot into the slower cooker base.
Place the lid onto the slow cooker.
Cook for approximately 4
hours.
2.5 litres
30g
3 tbsp
1 large
1
2
1
1 tsp
3 tbsp
3 tsp
200ml
200g
200ml
3 tsp
1
/
- 6
1
/
2
2
11
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