Okay Ladies! Half the month is over and so far, only our trusty and faithful friend Joanna has submitted a recipe. She and I figured that maybe everyone is getting a little bored with the recipe war, so we came up with a few more prizes. We think you'll like them. I haven't yet settled on how I am going to post them though. I want to make sure there is easy access to them, since the prize posts can quickly get lost amongst all the other posts. But I'll be putting them up in the next couple days.
I have lots of slow-cooker recipes that I love, but I think this one is my favorite (that doesn't include tuna, which I'm not going to enter because I'm sure lots of you hate canned tuna).
1 ½ lb. beef
2 tbsp flour
2 tbsp unsalted butter
1 large onion, sliced
3 garlic cloves, minced
1 tbsp tomato paste
2 tsp yellow mustard
2 cups beef broth
2 tbsp brandy
salt and pepper
nutmeg, to taste
8 oz. Portobello mushrooms, sliced
2/3 cup sour cream
1 tbsp fresh parsley, chopped (I don't spend money on fresh herbs cause I'm too cheap. So, I just use 1 tsp. dried)
1. Trim the steak and cut into strips. Toss in the flour and reserve remaining flour. Heat 1 tbsp of the butter in a pan and brown the beef on all sides. Remove from the steak from the pan and place in the slow cooker
2. Add about half of the remaining butter to the pan and gently sauté the onion and garlic for 3 minutes. Then sprinkle in any remaining flour and cook gently for a further 2 minutes.
3. Blend the tomato paste and mustard with the beef broth, pour into the pan, and bring to a boil, stirring. Add the brandy with the seasoning and the nutmeg, then pour over the steak and cover with the lid.
4. Cook on low for 6 to 8 hours. One hour before the end of cooking time, heat the remaining butter and gently sauté the mushrooms, then add to the pan with the sour cream. Serve sprinkled with the parsley and with creamy mashed potatoes or noodles or white rice.
If you want to download a Word document with the recipe ready to print on a 4x6 recipe card click here.