12
Beef Curry
5 tbsp vegetable oil
2 large cooking apples, peeled,
cored and sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5 tsp curry powder
5 tbsp plain flour
1 litre beef stock
Salt and freshly ground black pepper
5 tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and the onion in a pan
until soft. Coat the meat in
seasoned flour, add to the pan and
fry until lightly browned. Stir in the
stock and bring back to a simmer.
Add remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the crock pot and
place pot in the slow cooker base.
Place the lid onto the slow cooker.
Cook for approx. 4-7 hours. At the
end of the cooking time it may be
neccessary to thicken the sauce.
Paprika beef
1.5kg stewing steak
75g seasoned flour
4 large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
1 litre brown stock
3 tsp paprika
3 tbsp tomato puree
4 bay leaves
3 tsp mixed herbs
Salt and freshly ground black pepper.
Cut the meat into cubes and toss in
seasoned flour. In a pan fry onions
and garlic until softened, then add
the meat and continue to fry until
the meat is slightly browned. Skin
and chop tomatoes finely, add to
meat with the stock, (blended with
the paprika) tomato puree, bay
leaves and mixed herbs. Season to
taste and bring to a simmer.
Transfer all ingredients to the crock
pot and place pot in the base unit.
Cover with the lid. Cook for approx.
5-8 hours. Before serving remove
the bay leaves and thicken the
sauce if neccessary.
Beef in red wine
3 tbsp oil
2 large onions, chopped
1.5kg stewing steak, cubed
16 black olives
2 cloves garlic, crushed (optional)
10 tomatoes skinned, deseeded
and roughly chopped
800g mushrooms
1 litre dry red wine
Salt and freshly ground black pepper
2 bay leafs
Freshly chopped parsley
