10
Method:
1Marinade the ribs overnight in the sauce.
2Next day, transfer to the Cooking Pot and cover with
the Glass Lid.
3Cook for 4-5 hours on the High setting, 7-9 hours on
Medium or 10-12 hours on Low.
Ingredients:
3.5L 6.5L
•800g 1.6kg Pork spare ribs
•300ml 600ml Barbecue sauce
Barbecue Spare Ribs
Method:
1Heat the oil in a large pan and brown the meat in
batches, remove and set aside.
2Reduce the heat to medium setting and cook the
onions for about 5 minutes, stirring occasionally with a
wooden spoon.
3Return the meat to the pan, add the garlic, flour and
paprika and stir well.
4T
ransfer to the Cooking Pot, then add the canned
chopped tomatoes and the water. Season with a little
salt and cover with the Glass Lid.
5Cook on High for 4-6 hours, Medium setting for 7-8
hours or for 9-12 hours on Low setting. Add the
chopped green pepper 1½ - 2 hours before you want
to serve the food.
6When ready, stir in the soured cream and check the
seasoning. Serve with rice or potatoes and spring
cabbage.
Note:
For best results, add the chopped green pepper to the
Cooking Pot 1½- 2 hours before you want to serve.
Stir in the soured cream, just before serving.
Ingredients:
3.5L 6.5L
•2 tbsp 4 tbsp Sunflower oil
•800g 1.6kg Stewing beef, cut into
bitesize chunks
•350g 700g Onions, chopped
•1 2 Garlic clove, crushed
•1½ rounded 3 rounded Plain flour
tbsp tbsp
•1½ rounded 3 rounded Smoked paprika
tbsp tbsp
•1 x 400g 2 x 400g Chopped tomatoes
can cans
•150ml 300ml Hot Water
•¼ tsp ½ tsp Salt
•1 2 Green pepper, deseeded
and cut into bitesize
chunks
•150ml 300ml Soured cream
Hungarian Goulash
