Slow Cooker CKS510
22
Bolognese sauce
1 kg minced beef
1 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
2 tbsp flour
400g can of tomatoes including juice
400ml beef stock
150g mushrooms, sliced
2 tsp mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince without adding any fat or oil.
When the fat has started to run from the meat add the onion, cel-
ery and garlic. Fry for a couple of minutes and then add the toma-
to puree. Blend some of the tomato juice with the flour to make a
smooth pouring cream, add to the meat with remaining tomatoes
and juice and bring to the boil stirring continuously until thickened.
Add the remaining ingredients and mix well.Transfer all the ingredi-
ents to the crock pot and place in the base of the slow cooker.
Place the lid on the slow cooker. Cook on the Low setting for
approx. 6-16 hours (or on the High setting for approx. 3-8 hours).
(Note: a slight ‘crust’of brown meat may appear on the top. It soon
disappears if stirred into the sauce).
Pork goulash
2 tbsp oil
1 onion, finely chopped
4 tbsp flour
1
1
/
2
tsp paprika
Salt and freshly ground black pepper
750g stewing pork, cubed
1 red pepper de-seeded and diced
1 tsp oregano
3 tbsp tomato puree
450ml stock
1 small carton of soured cream or yoghurt
In a pan gently fry onion in the oil until soft. Blend together the
flour, paprika, salt and pepper.Toss the pork in the seasoned flour
and add to the pan, fry until brown on all sides.Add red pepper,
oregano, puree and stock. Bring to the boil, stirring continuously
until thickened.Transfer all the ingredients to the crock pot and
place into the slow cooker base. Place the lid on the pot and cook
on the Low setting for approx. 8-16 hours (or on the High setting
for approx. 4-8 hours). Just before serving swirl the cream or
yoghurt into the goulash.
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