Morphy Richards 48730 Mode D'emploi page 14

48730MEE DigitalSlowCooker
14
20/3/07 15:59
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Bolognese sauce
1 kg minced beef
2 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
3 tbsp flour
2x400g can of tomatoes
including juice
400ml beef stock
200g mushrooms, sliced
1 tsp mixed herbs
Salt and freshly ground black pepper
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
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. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the crock pot and place in the base
of the slow cooker. Place the lid on
the slow cooker. Cook for approx.
3-8 hours (Note: A slight crust of
brown meat may appear on the top.
It soon disappears if stirred into the
sauce).
Page 14
Pork goulash
3 tbsp oil
2 onions, finely chopped
7 tbsp flour
2 tsp paprika
Salt and freshly ground black pepper
1.5kg stewing pork, cubed
2 red peppers de-seeded
and diced
1 tsp oregano
5 tbsp tomato puree
1 litre stock
2 small cartons of soured
cream or yoghurt
In a pan gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
crock pot and place in the slow
cooker base. Place lid on the pot
and cook for approx. 4-8 hours.
Just before serving swirl the cream
or yoghurt into the goulash.