BEEF STROGANOFF.
Ingredients (serves 4)
50g Butter/Margarine 2 Onions, chopped 30ml Plain Flour
Salt and freshly Ground Black Pepper
700g Braising Steak, cut into strips across the grain 300ml Beef Stock
100g Mushrooms, sliced 5ml Dried Mixed Herbs 15ml Tomato puree (paste)•10ml French
Mustard 150ml Single (light) Cream 15ml Chopped Parsley
Method
Preheat the Slow Cooker on high.
Heat the butter/margarine gently in a large frying pan, and gently fry the onions until transparent.
Season the our with salt and pepper, then toss the meat in the our, shaking o any excess.
Add the meat to the onions and stir until browned.
Stir in all the remaining ingredients except the cream and parsley and bring to the boil, then
transfer to the slow cooker. Cook on low for 7-10 hours.
Just before serving, stir well, swirl the cream on top and garnish with the parsley
e quanties may have to be altered to suit your appliance, taste and servings.
LAMB, LEEK & POTATO CASSEROLE
Ingredients:
½ lb potatoes, peeled and cut into 5 mm (¼") thick slices
2 medium leeks, thinly sliced salt
freshly ground black pepper
dried rosemary
2 tablespoons oil
4 large best end of neck lamb chops
1 cup hot beef stock
Method
Put the potatoes in a layer over the bottom of the stoneware pot. Add the leeks
and sprinkle with a little salt and pepper and the rosemary.
Heat the oil in a frying pan. Add the chops and brown on both sides.
Transfer the chops to the stoneware pot, arranging them so that the vegetables
are completely covered.
Add a little more salt and pepper and pour in the stock.
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Taste and adjust the seasoning before serving.
e quantities may have to be altered to suit your appliance, taste and servings.
e quanties may have to be altered to suit your appliance, taste and servings.
ORANGE RICE PUDDING
Ingredients (serves 6)
25g Butter/Margarine 900ml Milk 150 ml Evaporated milk
100g Short-grain pudding rice 50g Caster (superne) sugar
1 Grated rind and juice of orange A few drops of vanilla essence (extract)
Method
Butter the inside of the slow cooker and preheat on high.
Place all ingredients into the slow cooker and mix well.
Cook on low for 6-8 hours.
e quantities may have to be altered to suit your appliance, taste and servings.
SLOW COOKED BEEF STEW
Ready in 5 hours 30 mins
Ingredients Serves: 6
1.2L (2 pints) water boiled from a kettle 1/2 a swede, cut into small chunks
3 medium sized carrots, cut in chunks mushrooms (as many as you want)
1 large pack of lean stewing steak or rump steak, cut into small even chunks 2 tablespoons oil
75g (3 oz) our 2 tsp dried parsley 2 tsp dried thyme
3 to 4 beef stock cubes 5 twists of Black pepper from mill Worcestershire Sauce
1 tsp Marmite 1 desertspoon of tomato puree
Method Prep: 30 mins | Cook: 5 hours
Prepare vegateables and put into stockpot or slow cooker.
Put the oil and beef into a large bowl and coat the beef with the oil using wooden spoon or your
hands.
In another large bowl combine the our, herbs, pepper and 3 stock cubes. Add the beef to the
our mixture (keep the oil separate as you will need this later) and coat the beef with the our.
Add some of the oil from the other bowl to a large frying pan or wok and heat gently.
Take out the beef and add it to the hot oil (leave any excess our in the bowl for later).
Add Marmite and Worcestershire sauce to the pan and if beef sticks to the pan add more oil. Cook
the beef all the way through for about 5 to 10 minutes to seal in the avour.
Add the rest of the our to the vegetables in the slow cooker.
Pour boiled water onto the vegetables a little at a time and stir to mix in the our.
Add the beef and cooking juices to the pot and cook all day in your slow cooker on medium heat.
Taste throughout cooking to see if stew has enough herbs, pepper and stock cubes. If too thick
add more water.
Serve with potatoes and cabbage and crusty bread.
