This slow-cooker recipe is wonderfully easy. It's a very 'hands-off' dinner and yields excellent results. I serve this with a side salad and a fresh vegetable for a complete meal. You don't have to add in the red wine if you prefer (just replace with water or beef stock)
~Enjoy! Diane Easy Slow-Cooker Beef Stroganoff Ingredients: 2 pounds stew meat, cubed 2 cans Cream of Mushroom Soup 1 large onion, diced 3 tablespoons of Worcestershire Sauce 1/4 cup water or beef stock 1/4 cup red wine 8 oz cream cheese, cubed garlic salt and pepper, to season meat Directions: Season meat with garlic salt and pepper, Add all ingredients to slow cooker EXCEPT cream cheese. Mix well. Cook on High for 1 hour and lower to Medium for 7 hours. Before serving, add cubed cream cheese into the slow cooker. Stir everything together and leave until cream cheese is melted into sauce. Stir again, and serve. I served mine with a side salad and the beef/sauce over cooked egg noodles. Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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Mom's Chop Suey
This is my Mom's recipe. It's a very dark (in color) chop suey. You can add/use fresh veggies you want to the dish but, I prefer making it just like her, and serving with rice and crispy Chinese noodles ~Diane Ingredients: 1 lbs beef stew meat or steak, cut into small pieces. 1 lbs veal or pork tenderloin, cut into small pieces. 1 medium onion, chopped 1 Cup water ** 2 small cans of mixed Chinese vegetables (I use LaChoy) 4 Tbs molasses 1 Tbs soy sauce cornstarch & water for thickening if needed cooked rice, to serve with... crispy Chinese noodles, to serve with...(I use LaChoy) **you can always use fresh veggies to your liking (diced: celery, red pepper, carrots, onion) and a can of water-chestnuts, fresh bean sprouts if preferred... Directions: 1 Tbs of oil in fry pan, heat until hot, add meats and onion, fry until browned. Add a cup of water, cover and simmer for an Hour and Half, until meat is tender. Add remaining ingredients and continue simmering for another Half hour. Thicken with corn starch and water mixture if preferred. Serve over cooked rice & top with crispy Chinese noodles. Recipe by: Phyllis C. Photo by: Diane Baker for Canning and Cooking at Home JD's Teriyaki Beef Jerky Ingredients 5 pounds lean beef, cut into strips (eye of round roast worked perfectly) 1 cup dry red wine ( I used home-brewed cherry melomel/mead) 1/2 cup soy sauce 1/2 cup worcestershire sauce 1/4 cup pure cane sugar 1/4 cup brown sugar 1/4 cup honey 2 jalapenos, 1/2 cup pineapple chunks, 1/4 cup ginger root, 1 onion (pureed) 3 Tbsp garlic powder 3 Tbsp fine ground black pepper 2 Tbsp smoked sea salt 1/4 cup liquid smoke 1/4 cup plain cheap yellow mustard 1/4 cup Sciracha sauce (optional) 3 Tbsp celery seed (optional) 3 Tbsp course ground black pepper (optional) Directions: Mix all ingredients in large saucepan, heat to slight boil, and all dry ingredients are dissolved and well mixed. Let cool to 160 F or below. Add meat strips and allow to marinate overnight. Place on wax paper or parchment on racks, sprinkle celery seed and course ground black pepper on half, for variety. Place in smoker or dehydrator, 3 to 6 hours, until dried but still pliable. Store in air tight containers. Recipe & Photos by: JD Provence for Canning and Cooking at Home Arm Roast with Baby Yukon Golds, Onions and Gravy Arm Roast Yukon Gold Potatoes, peeled & cubed Honey Sweet Onions, sliced Clear Gel for Cooking Old Bay Seasoning Mix Black Pepper Sea Salt Rub roast with Old Bay and black pepper, wrap in plastic wrap and refrigerate overnight. Place roast in freezer for about an hour to make cutting easier, if desired. Prepare pressure canner and enough jars to contain contents being used. Wash jars in hot soapy water, place in preheated 175 oven to keep warm. Cube roast and lightly brown, save juices from browning, and set meat aside. Clean, peel & cube potatoes and onions. Using juice from browning roast, add a bit of water and bring to a boil. Add Clear Gel to desired thickness; salt and pepper to taste. Fill jars with roast, potatoes and onions, to within about 1 1/2" from top and pack gently. Fill with gravy to achieve 1" headspace, remove air bubbles, and add more gravy, if needed. Wipe jar rims with vinegar soaked paper towel, place lids on, tighten rings finger-tip tight. Place in preheated pressure canner, and bring to slow boil. Carefully put lid on canner, and wait for steady steam to vent 10 minutes after 10 minutes put vent pipe weight on, and carefully watch and adjust stove temperature to maintain 10 lbs of pressure (or according to your altitude). Maintain this pressure for 75 minutes for pints, 90 minutes for Quarts. Turn off burner, and allow to cool until pressure is back down to zero. Remove vent pipe weight, carefully unscrew lid, but leave on askew, to prevent rapid cooling caused by drafts. About 10 minutes later, remove lid, pull jars straight up out of canner and place on cooling rack for 24 hours. Check seals, remove rings, wash jars, and store. Recipe & Photos by: JD Provence for Canning and Cooking at Home Processing Time: adapted by Ball Big Book of Canning/ Beef Stew Note: A 1.5 lbs trimmed roast yields approx 4 wide mouth Pint Jars. What a wonderful dinner and a great addition to my recipe box!! I made Mary's recipe in my slow-cooker today - and it's now hubby approved too!! Stop by Mary's for more great recipes like this one (link at bottom of page!!) ~Enjoy! Diane If preparing this as a freezer to crock pot meal, combine all ingredients except rice or egg noodles into a freezer bag and label. Mushrooms & Beef Tips (Slow Cooker) Ingredients 2 lbs beef, cubed 1 tsp garlic, minced 1 can mushrooms, drained 2 cans condensed cream of mushroom soup 1 small onion, diced 1/4 tsp black pepper salt to taste 3/4 cup sherry 1/2 cup water 1 bunch fresh parsley, chopped and added before serving. *serve over cooked egg noodles or rice as preferred Method Place all ingredients in crock pot and stir until blended. Cover and cook on High the first hour and then Medium the final 6-8 hours. *serve over cooked egg noodles or rice if preferred Recipe adapted from: All Things Food - Cooking with Mary and Friends Photos by: Diane Baker for Canning and Cooking at Home Mary's Page & Recipe Click Here --> http://cookingwithmaryandfriends.blogspot.com/2012/11/granddads-golden-mushroom-sirloin-beef.html |