manual

15
Recipes - Meat
Method:
1 C
oat the meat with seasoned flour.
2 Heat the oil in the Cooking Pot and fry the onions, peppers, carrots
a
nd celery until soft.
3 A
dd the meat and fry until seared.
4 A
dd the paprika, tomato puree, nutmeg, mixed herbs and
seasoning and cook for a further 2 minutes.
5 Add the stock, tomatoes, red wine and worcestershire sauce. Bring
to a simmer.
6 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 5-7 hours on the Medium setting.
Ingredients:
• 500g stewing steak, cubed
• 30g seasoned flour
• 3
tbsp vegetable oil
• 1 large onion, chopped
• 1
green pepper, de-seeded and
c
hopped
• 2
carrots, peeled and chopped
• 1 celery stick, chopped
• 1
tsp paprika
• 3tbsp tomato puree
• 3tsp mixed herbs
• 200ml beef stock
• 200g tinned tomatoes, roughly
chopped
• 200ml red wine (optional)
• 3tsp worcestershire sauce
• pinch of nutmeg
• salt and pepper
Hungarian goulash
Method:
1 In the Cooking Pot, gently fry the onion in the oil until softened. Add
the beef and sear on all sides.
2 Add all the remaining ingredients except the parsley and bring to a
simmer.
3 Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
4 Cook for approximately 4-8 hours on the Medium setting.
5 Before serving, remove the bay leaf and sprinkle with parsley.
Ingredients:
• 2tbsp vegetable oil
• 1 large onion, chopped
• 700g stewing beef, cubed
• 8 black olives
• 1 garlic clove, crushed
(optional)
• 5 tomatoes, skinned,
de-seeded and roughly chopped
• 125g mushrooms
• 400ml dry red wine
• 1 bay leaf
• fresh parsley, chopped
• salt and pepper
Beef in red wine
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