Crock Pot Recipes
Beef & Cabbage1 -1 1/2 lbs Highlander beef round steak, cut 3/4 inch thick
2 Tbls all-purpose flour 1 tsp salt 1/4 tsp pepper 2 Tbls cooking oil 3 large onions, sliced 3/4 Cup hot water 1 Tbls vinegar 2 tsp instant beef bouillon granules 1 small head cabbage Cut meat into cubes. Combine flour, salt and pepper. Coat meat with flour mixture. In skillet quickly brown met on all sides in hot oil. Drain off fat. Put meat into crock pot, add onions. In same skillet combine water, vinegar and bouillon granuals. Stir together, scraping browned bits from skillet. Pour all into crock pot. Cover and cook on low heat setting for 8 hours. About 15 minutes before serving, cut cabbage into 4-5 wedges. Cook in a 3 quart saucepan in a large amount of boiling salted water untill tender (10-12 minutes). Drain well. Serve beef mixture over hot cooked cabbage wedges. Round Steak with Gravy2 to 2-1/2 lbs Highland beef round steak
1 pkg onion soup mix 1/4 cup water 1 10oz can condensed cream of mushroom soup Cut steak into 5 or 6 seving-size pieces. Place in slow cooker. Combine onion soup mix, water and condensed soup and transfer to crock pot. Cover and cook on low for 6-8 hours. Serve with mashed potatoes.
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Hungarian Goulash # 1
2 lb Highland beef chuck roast, cut into 1" cubes
1/3 Cup all-purpose flour 1 tsp salt dash of pepper 2 Tbls cooking oil 1 Cup water 1/2 cup chopped onion 2 Tbls catsup 1 tsp instant beef bouillon granules 1 tsp paprika 2 bay leaves 1/2 Cup sour cream 3 Tbls all-purpose flour 8 oz hot cooked noodles In plastic bag combine 1/3 cup all-purpose flour, salt and pepper. Add cubed meat to flour mixture, shake to coat. In skillet brown meat on all sides in cooking oil. Drain, transfer to crock pot. Stir in 1 Cup water, catsup, chopped onion, beef bouillon granules, paprika and bay leaves. Cover, cook on low heat setting for 8-10 hours. Turn cooker to high heat. When mixture boils remove bay leaves. Combine the sour cream and 3 Tbls flour. Slowly blend 1 cup of the hot cooking liquid into sour cream and return to crock pot. Cook and stir till thickened. Serve over hot cooked noodles. Hungarian Goulash #22 lbs Highland Beef stew meat, cut into 1" cubes
1 large onion 1 clove garlic, minced 1/2 cup catsup 2 Tbs Worcestershire sauce 1 Tbs brown sugar 2 tsp salt 2 tsp paprika 1/2 tsp dry mustard 1 Cup water 1/4 cup flour Place meat in slow cooker, cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in water. Pour over meat. Cover and cook on low for 9-10 hours. Turn control to high. Dissolve flour in small amount of cold water; stir into meat mixture. Cook on high 10-15 minutes or until slightly thickened. Serve goulash over noodles or rice. Swedish Cabbage Rolls12 large cabbage leaves
1 beaten egg 1/4 cup milk 1/4 cup chopped onion 1 tsp salt 1/4 tsp pepper 1 lb Highland ground beef 1 cup cooked rice 1 (8 oz) can tomato sauce 1 Tbls brown sugar 1 Tbls lemon juice 1 tsp Worcestershire sauce Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp. Drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Place in slow cooker. Combine tomato sauce with brown sugar, lemon juice and Worchestershire sauce. Pour over cabbage rolls. Cover and cook on low heat 7-9 hours. |
