15
Method:
1
Toss the meat in seasoned flour. Heat the oil in a
pan and fry onions, pepper, carrot and celery
until soft.
2
Add the meat and fry until browned.
3
Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2
minutes.
4
Add stock, tomatoes, red wine and
worcestershire sauce. Bring to a simmer.
5
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-7 hours.
Ingredients:
3.5L 6.5L
•
500g 1kg Stewing steak, cut into
cubes
•
30g 75g Seasoned flour
•
3tbsp 5tbsp Vegetable oil
•
1 large 2 large Onion(s), finely chopped
•
1 1 Green pepper, de-seeded
and chopped
•
2 2 Carrot, peeled and chopped
•
1 2 Celery sticks, chopped
•
1tsp 3tsp Paprika
•
3tsp 5tsp Tomato puree
•
3tsp 5tsp Mixed herbs
•
200ml 400ml Beef stock
•
200g 400g Can of tomatoes,
roughly chopped
•
200ml 400ml Red wine (optional)
•
3tsp 5tsp Worcestershire sauce
•
Pinch of grated nutmeg
•
Salt and pepper to taste
Hungarian goulash
Method:
1
In a pan, gently fry the onion in the oil until
softened. Add the beef and brown on all sides.
2
Add all the remaining ingredients except the
parsley and bring to a simmer.
3
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
4
Before serving, remove the bay leaf and sprinkle
with parsley.
Ingredients:
3.5L 6.5L
•
2tbsp 3tbsp Oil
•
1 large 2 large Onion(s) chopped
•
700g 1.5kg Stewing beef, cubed
•
8 16 Black olives
•
1 2 Garlic cloves, crushed
(optional)
•
5 10 Tomatoes skinned,
de-seeded and roughly
chopped
•
125g 800g Mushrooms
•
400ml 1L Dry red wine
•
1 2 Bay leaf
•
Freshly chopped parsley
•
Salt and pepper to taste
Beef in Red Wine
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