This was by no means bad… But it’s not how I would make sweet and sour again. Not authentic, not quick, and a huge amount of prep. From 200 Slow Cooker Recipes – Sara Lewis, pg.84
Tag
slow-cooker
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If I was to do this again I would be certain to use a very full bodied wine, and probably a stronger stock. And at least in my slow cooker this really needs 8 hours before it becomes most pleasingly unctuous. Also I would perhaps be tempted to fry the field mushrooms before adding them to the pot, give them a bit of interest. Having said all that… I was by no means bad. Very wholesome, and tasty enough… But you feel there’s more that could be done here. From 200 Slow Cooker Recipes – Sara Lewis, pg.
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This was extremely nice and I would do it again in a flash, or in a carefully simmered 6 or so hours, as the case is here. The one important thing to note is that the recipe recommends removing the skin, an action I assumed was overly health conscious piffle. Not so! Turns it over such a time scale the skin renders down turns everything pretty fatty. It’s not impossible that cooking the rice separately would be preferred here, but that sort of goes against the ethos.. From Slow Cooking Cookbook, the little one.
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Done in the slow cooker for 5 or 6 hours. Removed the meat at the end and thickened the sauce on the hob (after skimming the fat). Anya potatoes are my favourite. Something disagreed with me though… Felt quite ill afterwards… Although it may have been the portion size which was too much… Or I’m now allergic to beef, mushroom, potatoes, parsley or shallots…