22
Meatballs in Creamy
Mushroom Sauce
Serves 6-8
Mushroom Sauce
2 x 440g can mushrooms in butter sauce
2 cups/500ml beef stock
1⁄3 cup/50g flour
½ cup/125ml sherry
1½ teaspoons paprika
1½ cups sour cream
Meatballs
1½kg minced beef
375g pork mince
2 x 60g eggs
2 tablespoons chopped parsley
Salt and pepper, to taste
2 cups fresh breadcrumbs
1 x 60g egg
1 tablespoon chopped parsley
Salt and pepper, to taste
1 cup fresh breadcrumbs
1.
Place all the mushroom sauce
ingredients except sour cream into the
removable cooking bowl and stir to
combine.
2.
Mix all ingredients for meatballs
together in a bowl and shape into
walnut size balls. Fry meatballs in a
pan then add to sauce in the
cooking bowl.
3.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘HIGH’ setting
for 3-4 hours or ‘AUTO’ setting for 4-5
hours.
4.
At 15 minutes before serving, switch
to ‘HIGH’ setting and stir in the sour
cream.
5.
Serve with fluffy rice or couscous.
Chicken Parisienne
Serves 6-8
8 chicken breasts
Salt and pepper, to taste
1½ teaspoons paprika
1½ cups/375ml dry white wine
2 x 440ml cans cream of chicken soup
1 x 440g can sliced mushrooms, drained
1 cup sour cream
½ teaspoon paprika, extra
1.
Sprinkle chicken breasts lightly with
salt, pepper and paprika. Place into
the removable cooking bowl.
2.
Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breasts, sprinkle with paprika.
3.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘HIGH’ setting
for 3-4 hours or ‘AUTO’ setting for 4-5
hours.
NOTE:
If cooking on ‘HIGH’, do
not add sour cream until the
last 30 minutes of cooking time.
4.
Serve with rice or noodles.
Summary of Contents for PROFILE KSC450
Page 2: ...Instruction Booklet Profile Slow Cooker KSC450 ...
Page 28: ...27 Notes ...
