Morphy Richards 48795 - Manual (Page 13)

13
Beef Curry
4.5 litres
Vegetable oil 5 tbsp
Cooking apple, peeled, cored and sliced
2 large
Onions, chopped 4 large
Stewing steak, cubed 1.5 kg
Curry powder 5 tsp
Plain flour 5 tbsp
Beef stock 1 litre
Salt and freshly ground black pepper
Mango chutney 5 tbsp
Sultanas 125g
Tin tomatoes, chopped 400g
Lemon juice 2 tbsp
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.
Bolognese sauce
4.5 litres
Minced beef 1 kg
Onions, finely chopped 2 large
Celery, thinly sliced 4 sticks
Cloves garlic, crushed 2
Tomato puree 5 tbsp
Flour 3 tbsp
Can of tomatoes including juice 2x 400g
Beef stock 400ml
Mushrooms, sliced 200g
Mixed herbs 1 tsp
Salt and freshly ground black pepper
Method
In a pan, gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat, add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
Blend some of the tomato juice with
the flour to make a smooth pouring
cream, add to the meat with the
remaining tomatoes and juice and
bring to the boil, stirring
continuously until thickened. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the ceramic pot and place in the
base of the slow cooker. Place the
lid on the slow cooker. Cook for
approximately 3 - 8 hours. Note: a
slight ‘crust' of brown meat may
appear on the top. It soon
disappears if stirred into the sauce.
48795 MUK Rev1 4/6/08 15:11 Page 13