12
Hungarian Goulash
4.5 litres
Stewing steak, cut into cubes
1kg
Seasoned flour
75g
Vegetable oil
5 tbsp
Onions, finely chopped
2 large
Green pepper, de-seeded and chopped
1
Carrot, peeled and chopped
2
Celery sticks, chopped
2
Paprika
3 tsp
Tomato puree
5 tbsp
Mixed herbs
5 tsp
Beef stock
400ml
Can of chopped tomatoes,
400g
Red wine (optional)
400ml
Worcestershire sauce
5 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 5 - 7 hours.
Chilli con carne
4.5 litres
Vegetable oil
3 tbsp
Onions, chopped
2 large
Garlic cloves, crushed
4
Green pepper, de-seeded and chopped
1
Minced beef
1kg
Can of chopped tomatoes,
2x 400g
Chilli powder
3 tsp
Flour
3 tbsp
Brown sugar
3 tsp
Tomato puree
7 tbsp
Can red kidney beans, drained
2x 400g
Salt and freshly ground black pepper
Method
Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned. Blend together chilli powder, flour,
brown sugar and tomato puree. Stir in tomatoes, chilli paste and
seasoning. Transfer all ingredients to the ceramic pot and place
the pot in the slow cooker base. Place the lid on the slow cooker.
Cook for approximately 3 - 7 hours. One hour before serving, add
the kidney beans. Serve with boiled rice or baked potatoes.
48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 12
