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:
•
1kg Stewing steak, cut into cubes
•
75g Seasoned flour
•
5tbsp Vegetable oil
•
2 large Onions, finely chopped
•
1 Green pepper, de-seeded and chopped
•
2 Carrots, peeled and chopped
•
2 Celery sticks, chopped
•
3tsp Paprika
•
5tsp Tomato puree
•
5tsp Mixed herbs
•
400ml Beef stock
•
400g Can of tomatoes, roughly chopped
•
400ml Red wine (optional)
•
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 leaves and
sprinkle with parsley.
Ingredients:
•
3tbsp Oil
•
2 large Onions chopped
•
1.5kg Stewing beef, cubed
•
16 Black olives
•
2 Garlic cloves, crushed (optional)
•
10 Tomatoes skinned, de-seeded and
roughly chopped
•
800g Mushrooms
•
1L Dry red wine
•
2 Bay leaves
•
Freshly chopped parsley
•
Salt and pepper to taste
Beef in Red Wine
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