Slow Cooker
CKS420
22
Bolognese sauce
1 kg
minced beef
1
large onions, finely chopped
4 sticks
celery, thinly
sliced
2 cloves
garlic, crushed
5 tbsp
tomato puree
2 tbsp
flour
400g
can of tomatoes including juice
400ml beef
stock
150g mushrooms, sliced
2 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, cel-
ery and garlic. Fry for a couple of minutes and then add the toma-
to puree. 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.
Add the remaining ingredients and mix well.Transfer all the ingredi-
ents to the crock pot and place in the base of the slow cooker.
Place the lid on the slow cooker. Cook on the Low setting for
approx. 6-16 hours (or on the High setting 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).
Pork goulash
2 tbsp
oil
1 onion, finely
chopped
4 tbsp
flour
1
1
/
2
tsp paprika
Salt and freshly ground black pepper
750g stewing
pork, cubed
1
red pepper de-seeded and diced
1 tsp
oregano
3 tbsp
tomato puree
450ml stock
1
small carton 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 into the slow cooker base. Place the lid on the pot and cook
on the Low setting for approx. 8-16 hours (or on the High setting
for approx. 4-8 hours). Just before serving swirl the cream or
yoghurt into the goulash.
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