14
Method:
1
In a pan, gently fry onion in the oil until soft.
2
Blend together the flour, paprika, salt and pepper. Toss the pork in
the seasoned flour and add to the pan, fry until seared on all sides.
3
Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.
4
Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
5
Cook on medium for approximately 4-8 hours.
6
Just before serving, swirl the cream or yoghurt into the goulash.
Ingredients:
•
2tbsp Oil
•
1 Onion, finely chopped
•
4tbsp Flour
•
1
1
/
2
tsp Paprika
•
750g Stewing pork, cubed
•
1 Red pepper, de-seeded and
diced
•
1tsp Oregano
•
3tbsp Tomato puree
•
450ml Stock
•
1 Small carton of sour cream or
yoghurt
•
Salt and pepper
Pork goulash
Method:
1
Gently brown the mince without adding any fat or oil.
2
When the fat has started to run from the meat, add the onion,
celery and garlic.
3
Fry for a couple of minutes and then add the tomato puree.
4
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.
5
Add the remaining ingredients and mix well.
6
Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions. Cover with the Glass Lid.
7
Cook on medium for approximately 3-8 hours.
Note: a slight ‘crust' of brown meat may appear on the top. If this
occurs, stir the bolognese well to mix.
Ingredients:
•
700g Minced beef
•
1 Large onion, chopped
•
3 Sticks of celery, thinly sliced
•
1 Garlic clove, crushed
•
3tbsp Tomato puree
•
1tbsp Flour
•
400g Tinned tomatoes
(including the juice)
•
250ml Beef stock
•
125g Mushrooms, sliced
•
1tsp Mixed herbs
•
Salt and pepper
Bolognese sauce
Standard Slow Cooking
Recipes - Meat
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