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CROCKPOT BEEF BURGUNDY
recipe by Ann W.
2 slices bacon, chopped
2 lbs. sirloin tips or round steak, cut into cubes
¼ cup flour
½ teaspoon seasoned salt
¼ teaspoon marjoram
¼ teaspoon thyme
¼ teaspoon pepper
1 clove garlic, minced
1 beef bouillon, crushed
1 cup burgundy wine
¼ lb. fresh mushrooms, sliced
optional: 2 tablespoons cornstarch
In a large skillet, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in the bacon drippings. Combine steak, bacon drippings, bacon, seasonings, bouillon and wine in a slow-cooking pot. Cover and cook on low setting for 6 to 8 hours or until meat is tender. Turn on high setting, add mushrooms; cook on high for 15 minutes. To thicken sauce, if desired, add cornstarch dissolved in 2 tablespoons of cold water along with the mushrooms. Makes 6 servings.
CROCKPOT BEEF STROGANOFF
recipe by Mary T.
3 lb. beef round steak, ½ inch thick
½ cup flour
2 teaspoons salt
1/8 teaspoon pepper
½ teaspoon dry mustard
2 medium onions, thinly sliced & separated into rings
2 (4 oz.) cans sliced mushrooms, drained or 8 oz. fresh sliced mushrooms
1 (10 ½ oz.) can condensed beef broth
optional: 2 to 4 tablespoons dry white wine
1 ½ cups sour cream
¼ cup flour
wide egg noodles
Trim all excess fat from steak and cut into 3 inch strips about ½ inch wide. Combine ½ cup flour, salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crockpot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8 to 10 hours. Before serving, combine sour cream with ¼ cup flour; stir into slow cooker. Serve stroganoff with hot cooked noodles.
SLOW COOKER BREAD PUDDING
recipe by Mary T.
3 eggs, beaten
3 ½ cups milk
2 teaspoons vanilla extract
1 to 2 teaspoons ground cinnamon
½ teaspoon salt
3 cups bread cubes or soft torn bread
¾ cup brown sugar, firmly packed
½ cup raisins
Combine all ingredients, gently stirring until bread cubes are thoroughly moistened. Place mixture in a greased crockpot. Cover and cook on high setting for 3 to 4 hours, or until a knife inserted in center comes out clean. Serve warm or cold.
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