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Mushroom Beef Serves 6
2 tablespoons oil
2 tablespoons butter or margarine
1 onion, peeled and chopped
1kg chuck steak, trimmed and cut into thin strips
1
/
2
cup beef stock
1
1
/
2
cups white wine
250g mushrooms, sliced
1
/
3
cup cornflour
1
/
2
cup water
300ml cream
1. Heat oil and butter or margarine in a frypan.
Add onions and saute until tender.
2. Add meat and brown.
3. Transfer to the Slow Cooker. Add stock, wine
and mushrooms. Cover and cook on Low for
8 - 10 hours or on High for 5 - 6 hours.
4. For the last hour of cooking, add combined
cornflour and water and cook on High.
5. To Serve: Stir through cream and adjust
seasonings.
Corned Beef Serves 6
1.5kg corned silverside
water
1 onion, peeled and finely chopped
10 peppercorns
2 bay leaves
2 tablespoons brown sugar
1. Place silverside into the Slow Cooker and
barely cover with water. Add remaining
ingredients.
2. Cover and cook on Low for 8 - 10 hours or on
High for 5 - 6 hours.
Meatloaf Serves 4-6
1 egg, lightly beaten
1
/
2
cup tomato chutney
1
/
2
cup fresh breadcrumbs
750g minced beef
1 small onion, peeled and finely chopped
1 celery stalk, finely chopped
1 small green pepper, finely chopped
1 tablespoon mixed herbs
salt and pepper to taste
2 potatoes, thickly sliced
1. Combine all ingredients except potatoes.
Shape into a large round meatloaf,
approximately 2cm smaller than the Slow
Cooker. Place into the base of the Slow
Cooker.
2. Place potatoes around edges of the meatloaf.
Cover and cook on Low for 7 - 8 hours or
High for 4 - 5 hours.
3. Serve with potato slices.
Swedish Meatballs Serves 4-6
1
1
/
2
cups fresh breadcrumbs
1 cup milk
500g minced steak
250g minced pork or veal
2 eggs, lightly beaten
1 medium onion, peeled and finely chopped
3
/
4
teaspoon chopped dill
1
/
4
teaspoon allspice
1
/
4
teaspoon nutmeg
3 teaspoons butter or margarine
1 cup beef stock
fresh ground pepper
1 tablespoon tomato paste
1 cup cream
1. Soak breadcrumbs in milk for 5 minutes. Add
meats, eggs, onion, herbs and spices. Mix
well, cover and refrigerate for 1 hour.
2. Shape mixture into balls about the size
of walnuts.
3. Heat margarine or butter in a frypan and
brown meatballs. Place meatballs into the
Slow Cooker as they are browned.
4. Add beef stock, pepper and tomato paste.
Cover and cook on Low for 5 - 6 hours or
on High for 3 - 4 hours.
5. To Serve: Stir through cream and
serve with rice.
14
Recipes.
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