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Recipes continued
Beef Stroganoff Serves 6-8
¼ cup flour
1.5 kg chuck or round steak, cut into thin
strips
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³
cup olive oil
2 cloves garlic, crushed
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³
cup tomato paste
¾ cup beef stock
400g mushrooms, sliced
300ml sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef
in batches until brown. Remove and place
in slow cooker.
2. Add remaining ingredients, except sour
cream. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
3. In the last 30 minutes of cooking, stir
through sour cream. Season with salt and
pepper. Serve with buttered noodles.
Red Curry Chicken Serves 6-8
1½ kg chicken thigh fillets
2 tablespoons oil
2 onions, sliced
2-3 tablespoons red curry paste
2 large potatoes, peeled, quartered
400ml coconut milk
1 tablespoon palm sugar
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³
cup coriander leaves
salt and freshly ground pepper
1. Trim fat from chicken and cut into large
chunks.
2. Heat oil in a frying pan and brown chicken,
in batches. Remove from pan.
3. Add onions to frying pan and cook until
softened. Add curry paste; cook for 1
minute or until fragrant.
Note: Curry pastes vary in flavour and
temperature. You may want to adjust the
amount according to the one you have
purchased.
4. Place chicken and potatoes into slow
cooker and pour onion mixture over the
top.
5. Cook on HIGH for 3-4 hours or LOW for
6-7 hours. 20 minutes before serving, stir
through coconut milk, palm sugar and
coriander. Season with salt and pepper.
6. Serve with steamed jasmine rice.
Chilli Con Carne Serves 4-6
2 tablespoons olive oil
2 small onions, diced
2 cloves garlic, chopped
1 kg mince beef
3 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1 x 400g can chopped tomatoes
1 x 400g can red kidney beans, drained and
rinsed
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³
cup beef stock
2 bay leaves
Salt and freshly ground black pepper
1. In a large frypan, heat oil over medium
high heat and cook onions and garlic for 2-
3 minutes, stirring occasionally until soft.
2. Add mince to frypan in batches and cook
until mince is brown and crumbly.
3. Stir through dried spices and cook a
further 1 minute until fragrant.
4. Transfer mixture to slow cooker, add
tomatoes, red kidney beans and bay leaves.
Cover and cook on High 3-4 hours or Low
6-8 hours.
5. Remove bay leaves & season to taste, serve
with rice or tortillas.