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Beef in red wine
2.5 litres
Oil 2 tbsp
Onions, chopped 1 large
Stewing beef, cubed 700g
Black olives 8
Clove garlic, crushed (optional) 1
Tomatoes skinned, de-seeded and
roughly chopped 5
Mushrooms 125g
Dry red wine 400ml
Salt and freshly ground black pepper
Bay leaf 1
Freshly chopped parsley
Method
In a pan, gently fry the onion in the
oil until softened. Add the beef and
brown on all sides. Add all the
remaining ingredients except the
parsley and bring to a simmer.
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 3
1
/2 - 7
1
/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 4
1
/2 - 6
1
/2 hours.
48790 MUK Rev1 1/5/08 15:55 Page 11