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Transfer all the ingredients into the crock pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approximately 31/2 - 71/2 hours. Before serving, remove the bay leaf and sprinkle with parsley. Hungarian Goulash 2.5 litres Stewing steak, cut into cubes 500g Seasoned flour 30g Vegetable oil 3 tbsp Onions, finely chopped 1 large Green pepper, de-seeded and chopped 1 Carrot, peeled and chopped 2 Sticks celery chopped 1 Paprika 1tsp Tomato puree 3 tbsp Pinch of grated nutmeg Mixed herbs 3 tsp Salt and freshly ground black pepper Beef stock 200ml Can of tomatoes, roughly chopped 200g Red wine (optional) 200ml Worcestershire sauce 3 tsp 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 crock pot and place the pot into the slower cooker base. Place the lid onto the slow cooker. Cook for approximately 41/2 - 61/2 hours. 48790 MUK Rev1 1/5/08 15:55 Page 11 12 Chilli con carne 2.5 litres Vegetable oil 2 tbsp Onions, chopped 2 large Garlic, crushed 2 cloves Green pepper de-seeded and chopped 1 Minced beef 500g Can of tomatoes, chopped 400g Chilli powder 11/2 tsp Flour 11/2 tbsp Brown sugar 11/2 tsp Tomato puree 4 tbsp Salt and freshly ground black pepper Can red kidney beans, drained 425g 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 crock pot and place pot in slow cooker base. Place lid on the slow cooker. Cook for approximately 21/2 - 61/2 hours. One hour before serving, add the kidney beans. Serve with boiled rice or baked potatoes. Steak and kidney ragout 2.5 litres Stewing steak 700g Kidney 200g Flour 2 tbsp Onions, quartered 2 large Hot beef stock 600ml Red wine 200ml Tomato puree 3 tbsp Worcestershire sauce 11/2 tsp Button mushrooms 125g Method Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes. Cut the kidney into bite size pieces. Coat the beef with the flour. Place into a pan with onions, stock, wine and tomato puree. Bring to a simmer. Add the worcestershire sauce and season.Transfer all ingredients to the crock pot and place in the base unit. Place the lid on the slow cooker. Cook for approximately 41/2 - 61/2 hours. Add the button mushrooms one hour before serving. This recipe can be used as a base for steak and kidney pie. UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119 48790 MUK Rev1 1/5/08 15:55 Page 12 13 Beef Curry 2.5 litres Vegetable oil 3 tbsp Cooking apple, peeled, cored and sliced 2 medium Onions, chopped 2 large Stewing steak, cubed 700g Curry powder 3 tsp Plain flour 3 tbsp Beef stock 400ml Salt and freshly ground black pepper Mango chutney 3 tbsp Sultanas 75g Tin tomatoes, chopped 200g Lemon juice 2 tbsp Method Fry the apple and 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 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 approximately 31/2 - 61/2 hours. At the end of the cooking time, it may be necessary to thicken the sauce. Bolognese sauce 2.5 litres Minced beef 700g Onions, finely chopped 1 large Celery, thinly sliced 3 sticks Cloves garlic, crushed 1 Tomato puree 3 tbsp Flour 1 tbsp Can of tomatoes including juice400g Beef stock 250ml Mushrooms, sliced 125g Mixed herbs 1 tsp Salt and freshly ground black pepper Method In a pan, gently brown the mince without adding any fat or oil. When the fat has started to run from the meat, add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. Blend some of the tomato juice with the flour to make a smooth pouring cream, add to the meat with remaining tomatoes and juice and bring to the boil, stirring continuously until thickened. Add the remaining ingredients and mix well. Transfer all the ingredients to the crock pot and place in the base of the slow cooker. Place the lid on the slow cooker. Cook for approximately 21/2 - 71/2 hours. (Note: a slight ‘crust' of brown meat may appear on the top. It soon disappears if stirred into the sauce). 48790 MUK Rev1 1/5/08 15:55 Page 13 14 Pork goulash 2.5 litres Oil 2 tbsp Onion, finely chopped 1 Flour 4 tbsp Paprika 11/2 tsp Salt and freshly ground black pepper Stewing pork, cubed 750g Red pepper de-seeded and diced 1 Oregano 1 tsp Tomato puree 3 tbsp Stock 450ml Small carton of soured cream or yoghurt 1 Method In a pan, gently fry onion...