The Ultimate Beef Stroganoff

Most beef stroganoff dishes that I've had called for ground beef.  This recipe actually used stew meat (or a chuck roast), cubed.  It's prepared in the slow cooker, which makes the meat nice and tender.  It was very delicious and a hit with my toddler.  Bonus!

The Ultimate Beef Stroganoff
from melskitchencafe.com

Ingredients:

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Directions:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Posted by:  Julia

Split Pea Soup

Don't you just love having a nice warm bowl of soup when it's cold outside? I sure do, and this recipe makes that even easier because you cook it in the slow cooker! Add some rolls, maybe a nice salad and you've got a hearty, warm meal.

Split Pea Soup

from Cuisinart Slow Cooker Cookbook

2 garlic cloves, peeled

8 ounces onion, peeled and chopped

1 celery stalk, chopped, top off, cut into 1-inch pieces

12 ounces waxy potatoes cut into 1/2-inch cubes

12 ounces carrots, peeled and thinly sliced

1 pound green split peas, rinsed

6 cups chicken stock

1 12 ounce ham hock (or roasted turkey leg)

1 teaspoon freshly ground pepper

1 teaspoon freshly ground pepper

1 tablespoon thyme

1/4 cup dry sherry

Directions:

Place all ingredients but the sherry into the ceramic pot of the slow cooker. Cover and cook on High for 1 hour. Once time elapses, cook on Low for 7 to 8 hours.

To serve, remove ham hock and discard bone, chop meat, and return it to soup. Stir in sherry.

Posted by: Julia

3 Envelope Roast

After working all day and then fitting in a gym session, the last thing I want to do is come home and cook a meal. That is why I love my crock pot. There's nothing better then walking in the door from a long day, starving, and smelling dinner already cooked! This recipe is so easy and it was absolutely delicious. The sauce made "gravy" that would be perfect with some mashed potatoes on the side.

3 Envelope Roast
adapted from bigoven.com

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Posted By: Julia