10
Meat
Method:
1
Heat the oil in a pan over medium heat, brown the meat
on all sides. Add the onions and cook for a couple of
minutes.
2
Add the potatoes, carrots, leeks, herbs, seasoning, and
cornflour and stir well.
3
Transfer the contents of the pan to the Cooking Pot.
Pour over the beef stock and stir well with a wooden
spoon.
4
Cover with the Glass Lid and select the desired slow
cook setting. Cook for 4-6 hours on High, 6-8 hours on
Medium or 8-10 hours on Low.
5
Before serving, if required, thicken the gravy with a
smooth paste made from 2 tbsp cornflour mixed with a
little cold water. Remove a cup of hot liquid from the
Cooking Pot, stir in the cornflour mixture and then add
back into the Cooking Pot and stir well. This can be
done 30 minutes before the end of the cooking time.
6
If desired, add dumplings to the stew 30 minutes to
1 hour before the end of cooking.
Ingredients:
•
1 tbsp vegetable oil
•
400g stewing beef, cubed
•
100g onion, chopped
•
300g potatoes, cubed
•
300g carrots, sliced
•
180g leeks, sliced
•
1½ tsp mixed herbs
•
salt and pepper
•
2 tbsp cornflour
•
700ml beef stock
Beef Stew
Method:
1
Heat one tbsp of the oil in a pan and brown half the
meat, remove and set aside. Repeat with the remaining
meat and remove from the pan.
2
Add a little more oil and place the onion and garlic in
the pan, turn the heat down and cook without browning
for a couple of minutes.
3
Return the meat to the pan, add the flour and paprika
and stir well with a wooden spoon.
4
Transfer to the Cooking Pot. Stir in the tomatoes,
chopped green pepper and seasoning.
5
Cover with the Glass Lid and select the desired slow
cook setting. Cook for 4-6 hours on High, 6-8 hours on
Medium or 8-10 hours on Low.
6
When ready, remove any oil from the surface, lightly stir
in the soured cream and serve with plain boiled rice.
Ingredients:
•
2 - 3 tbsp vegetable oil
•
800g stewing beef, cubed
•
250g onion, roughly chopped
•
1 garlic clove, crushed
•
1 tbsp plain flour
•
2- 3 tbsp smoked paprika
•
1 x 400g can chopped tomatoes
•
1 green pepper, de-seeded and roughly
chopped
•
salt and freshly ground black pepper
To serve
•
150ml soured cream
Hungarian Goulash
460251 REV 2.qxp_Layout 1 25/01/2019 11:30 Page 10
