Morphy Richards Slow Cooker Instructions Manual page 6

IMPORTANT: When buying a joint of
meat, make sure that it will fit the slow
cook pot. It should fit into the crock pot
so that when it is covered with liquid it
will still be 2.5cm below the rim of the
pot. The joint must not stick out above
the rim and there should be enough
room to cover the meat with water. The
shape of the meat is just as important as
the weight.
Paprika beef
2.5 litres 4.5 litres
700g 1.5 kg stewing steak
30g 75g seasoned flour
2 4 large onions, chopped
1 2 clove of garlic, crushed
30g 75g cooking fat
500g 1 kg tomatoes
400ml 1 litre brown stock
1 tsp 3 tsp paprika
1/2
1 tbsp 3 tbsp tomato puree
1/2
2 4 bay leaves
1 tsp 3 tsp mixed herbs
1/2
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 necessary.
10
Hungarian Goulash
2.5 litres 4.5 litres
500g 1 kg
stewing steak, cut into cubes
30g 75g seasoned flour
3 tbsp 5 tbsp vegetable oil
1 2
large onions, finely chopped
1 1
green pepper, de-seeded and chopped
2 2
carrot, peeled and chopped
1 2 sticks celery chopped
1tsp 3tsp paprika
3 tbsp 5 tbsp tomato puree
pinch of grated nutmeg
3 tsp 5 tsp mixed herbs
Salt and freshly ground black pepper
200ml 400ml beef stock
200g 400g
can of tomatoes, roughly chopped
200ml 400ml red wine (optional)
3 tsp 5 tsp worcestershire sauce
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 crock pot and place the pot into the
slower cooker base. Place the lid onto
the slow cooker. Cook for approx. 5-7
hours.
Beef in red wine Chilli con carne
2.5 litres 4.5 litres 2.5 litres
2 tbsp 3 tbsp oil 2 tbsp
1 2 large onions, chopped 2
700g 1.5 kg stewing beef, cubed 2
8 16 black olives 1
1 2 green pepper de-seeded and chopped
clove garlic, crushed (optional) 500g
5 10 400g
tomatoes skinned, de-seeded can of tomatoes, chopped
and roughly chopped 1 tsp
1/2
125g 800g mushrooms 1 1/2 tbsp
400ml 1 litre dry red wine 1 1/2 tsp
Salt and freshly ground black pepper 4 tbsp
1 2 bay leaf Salt and freshly ground black pepper
Freshly chopped parsley 425g
can red kidney beans, drained
In a pan gently fry the onion in the oil
until softened. Add the beef and brown
on all sides. Add all the remaining Fry onions, garlic and pepper in a pan
ingredients except the parsley and bring until soft. Add minced beef and fry until
to a simmer. Transfer all the ingredients lightly browned. Blend together chilli
into the crock pot and place the pot into powder, flour, brown sugar and tomato
the slow cooker base. Place the lid into puree. Stir in tomatoes, chilli paste and
the slow cooker. Cook for approx. 4-8 seasoning. Transfer all ingredients to the
hours. Before serving remove the bay crock pot and place pot in slow cooker
leaf and sprinkle with parsley. 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.
4.5 litres
3 tbsp vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
1
1 kg minced beef
2x400g
3 tsp chilli powder
3 tbsp flour
3 tsp brown sugar
7 tbsp tomato puree
2x400g
g
11