Morphy Richards SC48701 - Manual (Page 15)

15
Recipes - Meat
Method:
1 In the Cooking Pot, gently brown the mince without adding any fat
or oil.
2 When the fat has started to run from the meat, add the onion,
celery and garlic.
3 Fry for a couple of minutes and then add the tomato puree.
4 Blend some of the tomato juice with the flour to make a smooth
pouring cream, add to the meat with remaining tomatoes and juice
and bring to the boil, stirring continuously until thickened.
5 Add the remaining ingredients and mix well.
6 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 3-8 hours on the Medium setting.
Note: a slight ‘crust' of brown meat may appear on the top. It soon
disappears if stirred into the sauce.
Ingredients:
• 700g minced beef
• 1 large onion, chopped
• 3 sticks of celery, thinly sliced
• 1 garlic clove, crushed
• 3tbsp tomato puree
• 1tbsp flour
• 400g tinned tomatoes
(including the juice)
• 250ml beef stock
• 125g mushrooms, sliced
• 1tsp mixed herbs
• salt and pepper
Bolognese sauce
Method:
1 Add the oil, apple and onion to the Cooking Pot and fry until soft.
2 Coat the meat in seasoned flour, add to the pan and fry until lightly
seared.
3 Stir in the stock and bring to a simmer.
4 Add the remaining ingredients and bring back to a simmer.
5 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
6 Cook for approximately 4-7 hours on the Medium setting.
7 At the end of the cooking time, it may be necessary to thicken the
sauce.
Ingredients:
• 3tbsp vegetable oil
• 2 medium cooking apples,
peeled, cored and sliced
• 2 large onions chopped
• 700g stewing steak, cubed
• 3tsp curry powder
• 3tbsp plain flour
• 400ml beef stock
• 3tbsp mango chutney
• 75g sultanas
• 200g tinned tomatoes, chopped
• 2tbsp lemon juice
• salt and pepper
Beef curry
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