17
Method:
1
Fry the apple and onion in 2 tbsp of oil in a pan
until soft. Remove and set aside.
2
Coat the meat in seasoned flour, add to the pan
and fry in batches in the remaining oil as
required, until lightly browned.
3
Stir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
4
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5
At the end of the cooking time, it may be
necessary to thicken the sauce.
Ingredients:
•
5tbsp Oil
•
2 large Cooking apples, peeled cored and
sliced
•
4 large Onions, chopped
•
1.5kg Stewing steak, cubed
•
5tsp Curry powder
•
5tbsp Plain flour
•
1L Beef stock
•
5tbsp Mango chutney
•
125g Sultanas
•
400g Tinned tomatoes, chopped
•
2tbsp Lemon juice
•
Salt and pepper to taste
Beef curry
Method:
1
In a pan, 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 Cooking Pot and cover with the
Lid. Cook for approximately 3-8 hours.
Note: a slight ‘crust' of brown meat may appear
on the top. It soon disappears if stirred into the
sauce.
Ingredients:
•
1kg Minced beef
•
2 large Onions, chopped
•
4 Celery sticks, thinly sliced
•
2 Garlic cloves, crushed
•
5tbsp Tomato puree
•
3tbsp Flour
•
800g Tinned tomatoes (including the juice)
•
400ml Beef stock
•
200g Mushrooms, sliced
•
1tsp Mixed herbs
•
Salt and pepper to taste
Bolognese sauce
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