Morphy Richards Slow Cooker Instructions Manual page 13

Hungarian Goulash
2.5 litres 4.5 litres
Stewing steak, cut into cubes
500g
Seasoned flour 30g
Vegetable oil 3 tbsp
Onions, finely chopped
1 large
Green pepper, de-seeded and chopped
1
Carrot, peeled and chopped
2
Sticks celery chopped 1
Paprika 1tsp
Tomato puree 3 tbsp
Pinch of grated nutmeg
Mixed herbs 3 tsp
Salt and freshly ground black pepper
Beef stock 200ml
Can of tomatoes, roughly chopped
200g
Red wine (optional) 200ml
Worcestershire sauce 3 tsp
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 crock pot and place the pot
into the slower cooker base. Place
the lid onto the slow cooker. Cook
for approx. 5-7 hours.
Chilli con carne
Vegetable oil
1 kg Onions, chopped
75g Garlic, crushed
5 tbsp Green pepper de-seeded and chopped
2 large Minced beef
Can of tomatoes, chopped
1
Chilli powder
2 Flour
2 Brown sugar
3tsp Tomato puree
5 tbsp Salt and freshly ground black pepper
Can red kidney beans, drained
5 tsp
Method
400ml Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder, flour, brown
400g sugar and tomato puree. Stir in
tomatoes, chilli paste and
400ml seasoning. Transfer all ingredients
to the crock pot and place pot in
5 tsp 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.
2.5 litres 4.5 litres
2 tbsp 3 tbsp
2 large 2 large
2 cloves 4 cloves
1 1
500g 1 kg
400g 2x400g
1 tsp 3 tsp
1/2
1 tbsp 3 tbsp
1/2
1 tsp 3 tsp
1/2
4 tbsp 7 tbsp
425g 2x400g
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