Slow Cooker CKS510
20
Paprika beef
700g stewing steak
30g seasoned flour
2 large onions, chopped
1 clove of garlic, crushed
30g 7 cooking fat
500g tomatoes
400ml brown stock
1
1
/
2
tsp paprika
1
1
/
2
tbsp tomato puree
2 bay leaves
1
1
/
2
tsp mixed herbs
Salt and freshly ground black pepper
Cut the meat into cubes and toss in seasoned flour. In a pan fry
onions and garlic until softened, then add the meat and continue to
fry until the meat is slightly browned. Skin and chop tomatoes fine-
ly,add to meat with the stock, (blended with the paprika) tomato
puree, bay leaves and mixed herbs. Season to taste and bring to a
simmer.Transfer all ingredients to the crock pot and place pot in
the base unit. Cover with the lid. Cook on the Low setting for
approx. 10-16 hours (or on the High setting for approx. 5-8 hours).
Before serving remove the bay leaves and thicken the sauce if nec-
essary.
Beef in red wine
2 tbsp oil
1 large onions, chopped
700g stewing beef, cubed
8 black olives
1 clove garlic, crushed (optional)
5 tomatoes skinned, de-seeded and roughly chopped
125g mushrooms
400ml dry red wine
Salt and freshly ground black pepper
1 leaf
Freshly chopped parsley
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 on the Low setting for approx.
8-16 hours (or on the High setting for approx. 4-8 hours). Before
serving remove the bay leaf and sprinkle with parsley.
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