17
Method:
1 Fry the apple and onion in a pan until soft. Coat
the meat in seasoned flour, add to the pan and
fry until lightly browned.
2 Stir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
4 At the end of the cooking time, it may be
necessary to thicken the sauce.
Ingredients:
3.5L 6.5L
• 2tbsp 5tbsp Oil
• 2 medium 2 large Cooking apple, peeled cored
and sliced
• 2 large 4 large Onions, chopped
• 700g 1.5kg Stewing steak, cubed
• 3tsp 5tsp Curry powder
• 3tbsp 5tbsp Plain flour
• 400ml 1L Beef stock
• 3tbsp 5tbsp Mango chutney
• 75g 125g Sultanas
• 200g 400g Tinned tomatoes, chopped
• 2tbsp 2tbsp Lemon juice
• Salt and pepper to taste
Beef curry
Method:
1 In a pan, gently brown the mince without adding
any fat or oil.
2 When the fat has started to run from the meat,
add the onion, celery and garlic.
3 Fry for a couple of minutes and then add the
tomato puree.
4 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.
5 Add the remaining ingredients and mix well.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-8 hours.
Note: a slight ‘crust' of brown meat may appear
on the top. It soon disappears if stirred into the
sauce.
Ingredients:
3.5L 6.5L
• 700g 1kg Minced beef
• 1 large 2 large Onion(s), chopped
• 3 4 Celery sticks, thinly sliced
• 1 2 Garlic clove(s), crushed
• 3tbsp 5tbsp Tomato puree
• 1tbsp 3tbsp Flour
• 400g 800g Tinned tomatoes
(including the juice)
• 250ml 400ml Beef stock
• 125g 200g Mushrooms, sliced
• 1tsp 1tsp Mixed herbs
• Salt and pepper to taste
Bolognese sauce
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