Hey there bloggers! We are starting an old fashioned crockpot swap! Although this is not organizing, it is timesaving. AND I am always looking for new recipes so post away! Here is my most requested and best loved crockpot recipe:
Crockpot Beef Stroganoff
1 ½ pounds beef stew meat super trim
1 ½ cups beef stock (broth is ok, stock is much better)
1 medium onion finely chopped
1 large green bell pepper (optional)
2 cloves fresh or roasted garlic
1 can condensed cream of mushroom
3 cans of sliced mushrooms or 3 cups of fresh mushrooms
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
½ teaspoon sea salt or regular salt
¼ teaspoon fresh ground pepper
1 cup sour cream or plain yogurt
Hot cooked noodles (we prefer linguine noodles with this), or rice
Brown stew meat in a skillet, sauté onions with meat. Place meat and onions in Crockpot. (I usually add the drippings from the skillet to the pot as well). Add all ingredients except sour cream / yogurt and noodles/rice. Cook 6 hours on low, 4 hours on high (the longer it cooks the tenderer it is). During the last half hour of cooking, add sour cream or yogurt to the pot and use a wire whip to smooth out the lumps. Allow sauce to thicken to gravy like texture. Makes 8 servings.
Add some fresh rolls, steamed veggies, and you have a great meal the whole family will love! Enjoy!
Now it is YOUR turn! Sent me your favorite Crockpot recipes. Yummo! Post away!
1 comments:
From Elise Jensen via FACEBOOK:
Thanks Linda. I can’t wait to see more recipes. I love crock pot season!!!
BUSY DAY CHICKEN TORTILLA SOUP
4 boneless chicken breasts (fresh or frozen)
1-10oz can enchilada sauce
1-15oz can corn, drained or 2 cups frozen corn
1-15oz can black beans, rinsed and drained (optional)
1-15oz can crushed or diced tomatoes
1-4oz can diced green chilies
3-15oz cans low sodium chicken broth
3/4 cup onion (fresh or frozen)
2-3 cloves garlic, minced
1 large bunch cilantro, chopped fine and divided (reserve half for garnish)
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 bay leaf
Combine all ingredients in your crock pot and cook on high for 3-4 hours or low for as long as 6-8 hours. Before serving remove chicken and shred or chop then return to soup. Serve with lime wedges, reserved cilantro, diced avocado and tortilla strips. I have never made this soup the same way twice, always experimenting with new additions and flavors. Thankfully this recipe is VERY forgiving and always ends up tasting fantastic, no matter what! Enjoy.
Homemade Tortilla Strips: brush 8 corn tortillas lightly with oil and cut into 1/4 inch strips. Spread strips out on a baking sheet and season lightly with salt and any other spices you like. Bake at 400 for 10 minutes, tossing half way through. Watch them carefully because they can go from crispy to charred in a flash.
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