Morphy Richards Slow Cooker Instructions Manual page 11

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 11
Paprika beef
4.5 litres
Stewing steak
Seasoned flour
Onions, chopped
Clove of garlic, crushed
Cooking fat
Tomatoes
Brown stock
Paprika
Tomato puree
Bay leaves
Mixed herbs
Salt and freshly ground black pepper
Method
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 ceramic pot and
place the pot in the base unit. Cover with the lid. Cook for
approximately 5 - 8 hours. Before serving, remove the bay leaves
and thicken the sauce if necessary.
Beef in red wine
4.5 litres
1.5kg Oil
75g Onions, chopped
4 large Stewing beef, cubed
2 Black olives
75g Clove garlic, crushed (optional)
1kg Tomatoes skinned, de-seeded and
roughly chopped
1 litre
Mushrooms
3 tsp
Dry red wine
3 tbsp
Bay leaf
4
Freshly chopped parsley
3 tsp
Salt and freshly ground black pepper
Method
In a pan, gently fry the onion in the oil until softened. Add the beef
and brown on all sides. Add all the remaining ingredients, except
the parsley, and bring to a simmer. Transfer all the ingredients into
the ceramic pot and place the pot into the slow cooker base.
Place the lid into the slow cooker. Cook for approximately 4 - 8
hours. Before serving, remove the bay leaf and sprinkle with
parsley.
3 tbsp
2 large
1.5kg
16
2
10
800g
1 litre
2
o
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