Morphy Richards Slow Cooker Instructions Manual page 13

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 13
Steak and kidney ragout
4.5 litres
Stewing steak
Kidney
Flour
Onions, quartered
Hot beef stock
Red wine
Tomato puree
Worcestershire sauce
Button mushrooms
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 ceramic pot and place in the
base unit. Place the lid on the slow cooker. Cook for
approximately 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
4.5 litres
1.5 kg Vegetable oil
300g Cooking apple, peeled, cored and sliced
3 tbsp Onions, chopped
4 large Stewing steak, cubed
1 litre Curry powder
400ml Plain flour
5 tbsp Beef stock
2 tsp Mango chutney
225g Sultanas
Tin tomatoes, chopped
Lemon juice
Salt and freshly ground black pepper
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 ceramic
pot and place the pot in the slow cooker base. Place the lid onto
the slow cooker. Cook for approximately 5 - 7 hours. At the end of
the cooking time, it may be necessary to thicken the sauce.
5 tbsp
2 large
4 large
1.5 kg
5 tsp
5 tbsp
1 litre
5 tbsp
125g
400g
o
2 tbsp
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