Morphy Richards Slow Cooker Instructions Manual page 14

14
Steak and kidney ragout
2.5 litres 4.5 litres
Stewing steak 700g
Kidney 200g
Flour 2 tbsp
Onions, quartered 2 large
Hot beef stock 600ml
Red wine 200ml
Tomato puree 3 tbsp
Worcestershire sauce 1
1/2
Button mushrooms 125g
Method
Using a sharp knife trim the beef
and cut into 1 inch (2.5cm) cubes.
Cut the kidney into bite size pieces.
Coat the beef with the flour. Place
into a pan with onions, stock, wine
and tomato puree. Bring to a
simmer. Add the worcestershire
sauce and season.Transfer all
ingredients to the crock pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approx. 5 - 7 hours. Add the button
mushrooms one hour before
serving. This recipe can be used as
a base for steak and kidney pie.
Beef Curry
1.5 kg Vegetable oil
300g Cooking apple, peeled, cored and sliced
3 tbsp
4 large Onions, chopped
1 litre Stewing steak, cubed 700g
400ml Curry powder
5 tbsp Plain flour
tsp 2 tsp Beef stock
225g Salt and freshly ground black pepper
Mango chutney
Sultanas
Tin tomatoes, chopped
Lemon juice
Method
Fry the apple and 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 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
necessary to thicken the sauce.
2.5 litres 4.5 litres
3 tbsp 5 tbsp
2 medium 2 large
2 large 4 large
1.5 kg
3 tsp 5 tsp
3 tbsp 5 tbsp
400ml 1 litre
3 tbsp 5 tbsp
75g 125g
200g 400g
2 tbsp 2 tbsp