Beef with Mushrooms

Another crockpot meal. This is perfect on a cold winter day.

 
                           Beef with Mushrooms
Serves: 8
 
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 pounds beef sirloin tips
1/2 cup chopped shallot
1/2 pound mushroom — sliced
1 can beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste
1/4 cup dry red wine
3 tablespoons flour
buttered noodles
 
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.
One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
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Carrot Soup

The sweetness of the carrots blends well with the savory chicken broth to make this creamy, smooth soup.

Carrot Soup

Serves: 6

Ingredients;
6-8 carrots
2 teaspoons salted butter
1 tablespoon olive oil
3/4 cup finely chopped onion
4 cups defatted chicken broth
2 tablespoons uncooked long grain rice
1 cup hot water
2 teaspoons sugar
salt — to taste
white pepper — to taste
1/3 cup skim milk
1 tablespoon Butter Buds®
opt. garnishes: chopped parsley, dill, chives, etc

Peel carrots, discarding any thick, woody ends and slice thinly. You should have about 3 cups.

Heat the butter and oil together in a heavy 3-qt pot. Add the onions and cook, stirring occassionaly until they are soft, but not brown, 3-5 minutes. Add the carrots, broth and rice, cover and simmer gently about 25 minutes or until the carrots are very soft. Put the mixture thru a food mill or puree well in a food processor or blender. (You may need to do this in 2 batches.)

Return the puree to the pot and add hot water, using a little more if the puree is very thick. Add the sugar, salt and pepper to taste. (May be prepared ahead to this point; refrigerate tightly covered.)

At serving time, put the soup over low heat, mix together the milk and butter granules, add to the soup and bring just to a simer. Correct seasonings. Serve plain or garnished as desired.