12
Paprika beef
4 litres
Stewing steak
1kg
Seasoned flour
50g
Onions, chopped
3 large
Clove of garlic, crushed 2
Cooking fat
50g
Tomatoes
800g
Brown stock
800ml
Paprika
2 tsp
Tomato puree
2 tbsp
Bay leaves
3
Mixed herbs
3 tsp
Salt and freshly ground black
pepper
Method
Cut the meat into cubes and
toss in seasoned flour. In a
pan, fry onions and garlic
until softened, then add the
meat and continue to fry
until the meat is slightly
browned. Skin and chop
tomatoes finely, add to meat
with the stock, (blended with
the paprika) tomato puree,
bay leaves and mixed herbs.
Season to taste and bring to
a simmer. Transfer all
ingredients to the ceramic
pot and place pot in the
base unit. Cover with the lid.
Cook for approximately 4
hours on High or for 10
hours on Low. Before
serving, remove the bay
leaves and thicken the sauce
if necessary.
Hungarian Goulash
4 litres
Stewing steak, cut into cubes
800g
Seasoned flour
50g
Vegetable oil
4 tbsp
Onions, finely chopped 2 large
Green pepper, de-seeded and
chopped
1
Carrot, peeled and chopped
2
Sticks celery chopped
2
Paprika
3 tsp
Tomato puree
4 tbsp
Mixed herbs
4 tsp
Beef stock
350ml
Can of tomatoes, roughly
chopped
400g
Red wine (optional)
500ml
Worcestershire sauce
4 tsp
Pinch of grated nutmeg
Salt and freshly ground black
pepper
Method
Toss the meat in seasoned
flour. Heat the oil in a pan
and fry onions, pepper,
carrot and celery until soft.
Add the meat and fry until
browned. Add the paprika,
tomato puree, nutmeg,
mixed herbs and seasoning
and cook for a further 2
minutes. Add stock,
tomatoes, red wine and
worcestershire sauce. Bring
to a simmer. Transfer all the
ingredients into the ceramic
pot and place the pot into
the slower cooker base.
Place the lid onto the slow
cooker. Cook for
approximately 4
1/2
hours on
High or for 10 hours on Low.
Steak and kidney
ragout
4 litres
Stewing steak
1kg
Kidney
250g
Flour
3 tbsp
Onions, quartered
4 large
Hot beef stock
800ml
Red wine
300ml
Tomato puree
4 tbsp
Worcestershire sauce
2 tsp
Button mushrooms
200g
Method
Using a sharp knife, trim the
beef and cut into 1 inch
(2.5cm) cubes. Cut the
kidney into bite size pieces.
Coat the beef with the flour.
Place into a pan with onions,
stock, wine and tomato
puree. Bring to a simmer.
Add the worcestershire
sauce and season. Transfer
all ingredients to the ceramic
pot and place in the base
unit. Place the lid on the
slow cooker. Cook for
approximately 4
1/2
hours on
High or 10 hours on Low.
Add the button mushrooms
one hour before serving. This
recipe can be used as a
base for steak and kidney
pie.
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