Sunday, April 29, 2007

Crockpot Recipes

Jill's ArtworkPicture is an original painting by my friend Jill.

Thanks Layla!

Slow Cooked Mexican Style Beef

1 tablespoon (or less) olive oil
1 small onion, sliced thinly
2 pounds beef round, flank or other steak
1 cup beef broth (low sodium is best)
1 (8 ounce) can tomato sauce
1 green bell pepper, cut into thin strips
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Drizzle olive oil in a large skillet and brown the steak on Both sides with the onion. About 10 minutes total. Place in the slow cooker. Add the other ingredients and stir.
Cover and cook on high for 4 hours or on slow for 8. Use a meat fork to shred and serve with brown or white rice. Serve beans and corn on the side for a nice meal.

Crock Pot Italian Beef

3 cups water
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder or granules
1 (.7 ounce) package Good Season Zest Italian dressing mix
1 (5 pound) beef roast

Combine water with ground black pepper, oregano, basil, Garlic powder, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour the mixture over the meat. Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. Shred meat with a fork and serve on sandwich buns. I also like sautéing onions and mushrooms to add to the sandwich. You can also add a piece of provolone cheese to each sandwich.

Slow Cooked Beef and Bean Burritos

1 2-3 pound lean beef roast
1 (1.25 oz) package taco seasoning mix
1 cup minced onion
1 tbsp. Vinegar
1 (4.5 oz) can chopped green chilies
1 (16 oz) can fat-free refried beans
12 10 inch flour tortillas *see note
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped fresh tomato
3/4 cup light sour cream

Trim fat from meat and rub taco seasoning on both sides of the beef. Place in slow cooker and add the onion, vinegar and Green chilies. Cover and cook on high for 4 hours or low for 8-9 hours. Remove meat from slow cooker, reserving juices.
Shred meat with a meat fork. Add back to the slow cooker to mix with the juices. Place the beans in a microwave safe bowl and heat for 2 minutes. Place about 2 tablespoons of the beans on each tortilla, then top with 1/3 of a cup of the meat. Top with a couple tablespoons of cheese, tomato and Sour cream. Roll up and serve.

Instead of refried beans You can also add a drained can of black beans or pinto
Beans to the crockpot during the last hour or so.

Slow Cooked Beef Stroganoff

1 1/2 pounds top round steak, cut into small cubes or strips
1/2 sweet onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms* see note
1 cube beef bouillon (low sodium is best)
1 tablespoon all-purpose flour
1/2 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3/4 cup light sour cream
2 tsp. Paprika

Brown the beef cubes or strips and the chopped onion. Add to the crockpot. Top with the soup, mushrooms and bouillon. In a separate small bowl, combine the water with the flour and whisk well. Add to the slow cooker. Then add the garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours or high for 4-5. . One hour before it's done, stir in the Sour cream and paprika. Serve over hot over noodles or rice.
Makes 4 servings

No comments: