13
Recipes - Meat
Method:
1
Coat the meat with seasoned flour.
2
Heat the oil in the Cooking Pot and fry the onions, peppers, carrots
and celery until soft.
3
Add the meat and fry until seared.
4
Add the paprika, tomato puree, nutmeg, mixed herbs and
seasoning and cook for a further 2 minutes.
5
Add the stock, tomatoes, red wine and worcestershire sauce. Bring
to a simmer.
6
Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7
Cook for approximately 5-7 hours on the Medium setting.
Ingredients:
•
500g stewing steak, cubed
•
30g seasoned flour
•
3tbsp vegetable oil
•
1 large onion, chopped
•
1 green pepper, de-seeded and
chopped
•
2 carrots, peeled and chopped
•
1 celery stick, chopped
•
1tsp paprika
•
3tbsp tomato puree
•
3tsp mixed herbs
•
200ml beef stock
•
200g tinned tomatoes, roughly
chopped
•
200ml red wine (optional)
•
3tsp worcestershire sauce
•
pinch of nutmeg
•
salt and pepper
Hungarian goulash
Method:
1
In the Cooking Pot, gently fry the onion in the oil until softened. Add
the beef and sear on all sides.
2
Add all the remaining ingredients except the parsley and bring to a
simmer.
3
Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
4
Cook for approximately 4-8 hours on the Medium setting.
5
Before serving, remove the bay leaf and sprinkle with parsley.
Ingredients:
•
2tbsp vegetable oil
•
1 large onion, chopped
•
700g stewing beef, cubed
•
8 black olives
•
1 garlic clove, crushed
(optional)
•
5 tomatoes, skinned,
de-seeded and roughly chopped
•
125g mushrooms
•
400ml dry red wine
•
1 bay leaf
•
fresh parsley, chopped
•
salt and pepper
Beef in red wine
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