Russell Hobbs RHSS67 Instructions page 18

4 cloves garlic crushed
1 piece fresh ginger, grated2 teaspoons salt
1-tablespoon vinegar
1 stick cinnamon
1 strip lemon rind
½ cup water
Cut steak into 2.5 cm cubes, toss in the flour and curry powder and brown lightly with the onions in a
frying pan with the oil. Remove from the frying pan, drain and place in the Slow Cooker with the other
ingredients. Mix well, cover and cook Low for 8 – 9 hours, or High for 4 hours or AUTO for 6 – 7 hours.
Serve with boiled rice.
HUNGARIAN GOULASH
Serves 4
1kg Round steak or veal fillet, cut into 8mm cubes
1cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1-teaspoon salt
½ teaspoon pepper
1-tablespoon paprika
¼ teaspoon dried thyme crushed
1 bay leaf
1 cup canned tomatoes
1cup sour cream
Place steak cubes, onion, garlic in the Slow Cooker. Stir in the flour and mix to coat the steak cubes.
Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low for 7 – 10 hours or
High for 5 – 6 hours, or AUTO for 6 – 7 hours. 30 minutes before serving thoroughly blend in the sour
cream. Stir occasionally. Serve over hot buttered noodles.
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