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Beef Stroganoff Serves 4-6
750g chuck or round steak, cut into thin
strips
2 tablespoons flour
2 tablespoons oil
2 cloves garlic, crushed
200g mushrooms, sliced
1
/
4
teaspoon pepper
1 cup beef stock
1
/
4
cup tomato paste
1 x 300ml carton sour cream
1. Toss meat in flour. Heat oil in a frypan
and brown meat.
2. Transfer to the slow cooker and add
remaining ingredients except sour cream.
Cover and cook on Low for 8-10 hours or
High for 4-5 hours.
3. In the last 30 minutes of cooking stir
through sour cream. Serve with hot
buttered noodles or rice.
Spicy Wine Pot Roast Serves 6
1
1
/
2
kg topside roast, trimmed of fat
1 large onion, chopped
1
/
3
cup brown gravy mix
1 cup water
1
/
4
cup dry red wine
2 teaspoons French mustard
1 teaspoon Worcestershire sauce
2 teaspoons mixed herbs
1
/
2
teaspoon mixed spice
1. Place meat into the slow cooker. Add
onion.
2. Combine the remaining ingredients and
pour over meat.
3. Cover and cook on Low for 8-10 hours or
High for 4-5 hours.
4. When meat is cooked as desired, remove
and cover with foil to keep warm.
5. Turn slow cooker to High and thicken the
gravy with a little cornflour mixed with
water. Cook until the gravy simmers and
thickens.
6. Slice meat and serve with gravy.
Bolognaise Sauce Serves 4-6
1 tablespoon oil
750g lean minced beef
2 small onions, finely chopped
2 rashers of bacon, chopped optional
2 cloves garlic, crushed
2 x 400g can chopped tomatoes
2 tablespoons tomato paste
1 cup water or beef stock
2 celery stalks, diced
1
1
/
2
teaspoons dried oregano
1 teaspoon dried or fresh basil
1 bay leaf
fresh ground pepper
1. Heat oil in a frypan and cook until just
tender.
2. Add meat and cook until just brown.
3. Transfer meat mixture to the slow cooker
and add remaining ingredients.
4. Cover and cook on Low for 6-8 hours or
High for 3-4 hours.
5. Serve over pasta with grated Parmesan
cheese and fresh parsley.
12
Recipes (continued)