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Extra info for 470 Crock Pot Recipes
Sample text
BEEF STROGANOFF #3 3 lb. beef round steak, 1/2 inch thick 1/2 c. flour 2 tsp. salt 1/8 tsp. pepper 1/2 tsp. dry mustard 2 med. onions, thinly sliced and separated into rings 2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. ) can condensed beef broth 1/4 c. dry white wine (optional) 1 1/2 c. sour cream 1/4 c. uk/Vinnys-A1-Store Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.
Serve over noodles, potatoes, or rice BEEF BARLEY SOUP 1 pound stew beef 2 cup carrots, sliced thin 1 cup celery, thin sliced 3/4 cup chopped green pepper 1 cup chopped onion 1/2 cup barley 1/4 chopped parsley 3 beef bouillon cubes or equivalent beef base 2 tsp. salt 3/4 tsp. dried basil 2 tbsp. catsup Layer in crock pot: Vegetables and meat then barley and remaining ingredients. Cover with 5 cups water. Do not stir. Cook on low for 9 to 11 hours. Serves 4 to 6. uk/Vinnys-A1-Store Combine first seven ingredients, mix well, add beef.
Bacon, cooked, reserve grease 3 lbs. beef, cubed 1 bottle red wine 1 lb. onion, chopped 1 lb. celery 1 lb. carrots, chopped 2 cloves garlic, chopped Chopped shallots (optional) 1 bay leaf Salt & pepper Flour Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Sauté vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.
470 Crock Pot Recipes by GoldenStarEbooks editors
by Paul
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