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Beef Curry
Serves 4
1.5kg blade or chuck steak, 2.5cm cubes
½ cup/75g flour
¼ cup/60ml vegetable oil
2 large onions, diced
5 cloves garlic, minced
1 small pieces fresh ginger, peeled and
grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoons vinegar
1 x 425g cans whole tomatoes
2 strips lemon rind
5 cups/1 ¼ litres beef stock
1. Toss the meat in the flour.
2. Heat the oil in a frypan, add the meat
and lightly brown, remove meat and
place into the removable crockery
bowl. Add onions, garlic and ginger
to the pan, cook for 5 minutes then
place into the removable crockery
bowl with remaining ingredients. Stir
well, cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours or AUTO setting for 4-5 hours.
Serve with fluffy steamed rice.
NOTE: All recipes use Australian
Standard measuring cups
and spoons.
Meatballs in Creamy
Mushroom Sauce
Serves 4
Mushroom Sauce
2 x 440g cans mushrooms in butter sauce
2 cups/500ml beef stock
¼ cup/40g flour
¼ cup/60ml sherry
1 teaspoons paprika
1 cup sour cream
Meatballs
1.25kg minced beef
300g pork mince
1 x 60g eggs, lightly whisked
¼ cup parsley, chopped
Salt and pepper, to taste
2 cups/250g fresh breadcrumbs
¼ cup/60ml olive oil
2 tablespoons/40g butter
1. Place all the mushroom sauce
ingredients except sour cream into
the removable crockery bowl and
stir to combine. Mix all ingredients
for meatballs together in a bowl and
shape into walnut size balls. Heat oil
and butter in a frypan and lightly fry
meatballs, then add to sauce in the
removable crockery bowl. Cover with
lid and cook on LOW setting for 6-8
hours or HIGH setting for 3-4 hours
or AUTO setting for 4-5 hours. At 15
minutes before serving, switch to HIGH
setting and stir in the sour cream.
2. Serve with spaghetti or penne pasta.