Morphy Richards Digital Slow Cooker Instructions Manual page 7

Beef Curry
5 tbsp vegetable oil
2 large cooking apples, peeled,
cored and sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5 tsp curry powder
5 tbsp plain flour
1 litre beef stock
Salt and freshly ground black pepper
5 tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and the onion in a pan
until soft. Coat the meat in
seasoned flour, add to the pan and
fry until lightly browned. Stir in the
stock and bring back to a simmer.
Add remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the crock pot and
place pot in the slow cooker base.
Place the lid onto the slow cooker.
Cook for approx. 4-7 hours. At the
end of the cooking time it may be
neccessary to thicken the sauce.
Paprika beef
1.5kg stewing steak
75g seasoned flour
4 large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
12
1 litre brown stock
3 tsp paprika
3 tbsp tomato puree
4 bay leaves
3 tsp mixed herbs
Salt and freshly ground black pepper.
Cut the meat into cubes and toss in
seasoned flour. In a pan fry onions
and garlic until softened, then add
the meat and continue to fry until
the meat is slightly browned. Skin
and chop tomatoes finely, add to
meat with the stock, (blended with
the paprika) tomato puree, bay
leaves and mixed herbs. Season to
taste and bring to a simmer.
Transfer all ingredients to the crock
pot and place pot in the base unit.
Cover with the lid. Cook for approx.
5-8 hours. Before serving remove
the bay leaves and thicken the
sauce if neccessary.
Beef in red wine
3 tbsp oil
2 large onions, chopped
1.5kg stewing steak, cubed
16 black olives
2 cloves garlic, crushed (optional)
10 tomatoes skinned, deseeded
and roughly chopped
800g mushrooms
1 litre dry red wine
Salt and freshly ground black pepper
2 bay leafs
Freshly chopped parsley
In a pan gently fry the onion in the Toss the meat in seasoned flour.
oil until softened. Add the beef and Heat the oil in the pan and fry
brown on all sides. Add all the onions, pepper, carrot and celery
remaining ingredients except the until soft. Add the meat and fry until
parsley and bring to a simmer. browned. Add the paprika, tomato
Transfer all the ingredients into the puree, nutmeg, mixed herbs and
crock pot and place the pot into the seasoning and cook for a further
slow cooker base. Place the lid into two minutes. Add stock, tomatoes,
the slow cooker. Cook for approx. red wine and worcestershire sauce.
4-8 hours. Before serving remove Bring to a simmer. Transfer all
the bay leaf and sprinkle with ingredients into the crock pot and
parsley. place the pot into the slow cooker
base. Place the lid onto the slow
Hungarian Goulash cooker. Cook for approx. 5-7 hours.
Chilli con carne
1kg stewing steak, cut into
cubes 3 tbsp
75g seasoned flour 2
5 tbsp vegetable oil 4
2 large onions, finely chopped cloves garlic, crushed
1 green pepper, deseeded 1
and chopped
2 carrot, peeled and chopped 1 kg
2 sticks celery chopped 2 x 400g
3 tsp paprika 3 tsp
5 tbsp tomato puree 3 tbsp
Pinch of grated nutmeg 3 tsp
5 tsp mixed herbs 7 tbsp
Salt and freshly ground black pepper Salt and freshly ground black pepper
400 ml beef stock 2 x 400g
400g can of tomatoes, roughly
chopped
Fry onions, garlic and pepper in a
400 ml red wine (optional) pan until soft. Add minced beef and
fry until lightly browned. Blend
5 tsp worcestershire sauce together chilli powder, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and
seasoning. Transfer all ingredients
to the crock pot and place pot into
the slow cooker base. Place lid on
the slow cooker. Cook for approx.
3-7 hours. One hour before serving
add the kidney beans. Serve with
boiled rice or baked potatoes.
vegetable oil
large onions chopped
green pepper, de-seeded
and chopped
minced beef
can of tomatoes, chopped
chilli powder
flour
brown sugar
tomato puree
can red kidney beans,
drained
g
13