Chilli Con Carne - Morphy Richards SC48701 Instructions For Use Manual

48701 new_Layout 1 25/04/2012 16:40 Page 14
Recipes - Meat
Steak and kidney ragout
Ingredients:
• 700g stewing steak
• 200g kidney
• 2tbsp flour
• 2 large onions, quartered
• 600ml beef stock
• 200ml red wine
• 3tbsp tomato puree
• 1 1 / tsp worcestershire sauce
2
• 125g button mushrooms
• salt and pepper

Chilli con carne

Ingredients:
• 2tbsp vegetable oil
• 2 large onions, chopped
• 2 garlic cloves, crushed
(optional)
• 1 green pepper, de-seeded and
chopped
• 500g minced beef
• 400g tinned tomatoes, chopped
• 1 1 / tsp chilli powder
2
• 1 1 / tbsp flour
2
• 1 / tsp brown sugar
1
2
• 4tbsp tomato puree
• 425g tinned red kidney beans,
drained
• salt and pepper
14
Method:
1 Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes.
2 Cut the kidney into bite size pieces. Coat the beef with flour.
3 Place into the Cooking Pot with onions, stock, wine and tomato
puree. Bring to a simmer.
4 Add the worcestershire sauce and season.
5 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
6 Cook for approximately 5-7 hours on the Medium setting.
7 Add the button mushrooms one hour before serving.
Note: This recipe can be used as a base for steak and kidney pie.
Method:
1 Add the oil, onions, garlic and pepper to the Cooking Pot and fry
until soft.
2 Add minced beef and fry until lightly browned.
3 Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 3-7 hours on the Medium setting.
6 One hour before serving, add the kidney beans.
Serve with boiled rice or baked potatoes.