Easy Slow Cooker Cookbook (28 page)

200

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Teriyaki steak

1½ - 2 pounds flank steak

.7 kg

1 (15 ounce) can sliced pineapple with juice

425 g

1 tablespoon white wine Worcestershire sauce

15 ml

¹⁄3 cup packed brown sugar

80 ml

3 tablespoons soy sauce

45 ml

½ teaspoon ground ginger

2 ml

1 (14 ounce) can chicken broth

396 g

1 cup long grain converted rice

240 ml

• Roll flank steak, tie and cut into 7 to 8 individual steaks.

• In bowl large enough for marinade to cover individual steaks, combine ½ cup (120 ml) pineapple juice,

Worcestershire, sugar, soy sauce and ginger.

• Add steak rolls and marinate for 1 hour in sauce.

• Pour chicken broth into sprayed slow cooker.

• Add rice and ¾ cup (180 ml) water. Place steaks over rice and broth.

• Cover and cook on LOW for 8 to 10 hours.

Serves 4 to 6.

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Mushroom-Round steak

1½ - 2 pounds round steak

.7 kg

1 (1 ounce) packet dry onion soup mix

28 g

½ cup dry red wine

120 ml

1 (8 ounce) carton fresh mushrooms, sliced

227 g

1 (10 ounce) can French onion soup

280 g

• Cut round steak in serving-size pieces and place in sprayed, oval slow cooker.

• Combine soup mix, red wine, mushrooms, French onion soup and ½ cup (120 ml) water; spoon over steak pieces.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

O’Brian’s Hash

3 cups cooked, cubed beef roast

710 ml

1 (28 ounce) package frozen hashbrowns with

onions and peppers, thawed

794 g

1 (16 ounce) jar salsa

.5 kg

1 tablespoon beef seasoning

15 ml

1 cup shredded cheddar-Jack cheese

240 ml

• Place beef in large, sprayed slow cooker.

• Brown potatoes in little oil in large skillet. Stir in salsa and beef seasoning and transfer to slow cooker.

• Cover and cook on HIGH for 4 to 5 hours.

• When ready to serve, sprinkle cheese over top. Serves 4.

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Italian steak

1 pound round steak, cubed

.5 kg

2 cups fresh mushroom halves

480 ml

1 (15 ounce) can Italian stewed tomatoes

425 g

1 (10 ounce) can beef broth

280 g

½ cup red wine

120 ml

2 teaspoons Italian seasoning

10 ml

3 tablespoons quick-cooking tapioca

45 ml

• Place beef in sprayed 4 to 5-quart (5 L) slow cooker.

• Combine mushrooms, tomatoes, beef broth, wine,

Italian seasoning, tapioca and a little salt and pepper.

Pour over steak.

• Cover and cook on LOW for 8 to 10 hours.

• Serve over hot, buttered linguine. Serves 4.

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Beefy Onion supper

1 - 1½ pounds round steak

.5 kg

1 onion

2 cups fresh sliced mushrooms

480 ml

1 (10 ounce) can French onion soup

280 g

1 (6 ounce) package herb stuffing mix

168 g

½ cup (1 stick) butter, melted

120 ml

• Cut beef into 5 to 6 serving-size pieces.

• Slice onion and separate into rings.

• In oval slow cooker, place steak pieces and top with mushrooms and onions.

• Pour soup over ingredients in cooker.

• Cover and cook on LOW for 7 to 9 hours.

• Just before serving, combine stuffing mix with seasoning packet, butter and ½ cup (120 ml) liquid from cooker

and toss to mix.

• Place stuffing mixture on top of steak and increase heat to HIGH.

• Cover and cook additional 15 minutes or until stuffing is fluffy. Serves 4 to 6.

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Beef Roulades

1½ pounds beef flank steak

.7 kg

5 slices bacon

¾ cup finely chopped onion

180 ml

1 (4 ounce) can mushrooms pieces

114 g

1 tablespoon Worcestershire sauce

15 ml

¹⁄3 cup Italian-seasoned breadcrumbs

80 ml

1 (12 ounce) jar beef gravy

340 g

• Cut steak into 4 to 6 serving-size pieces. With kitchen shears, cut bacon into small pieces and combine with

onion, mushrooms, Worcestershire and breadcrumbs.

Place about ½ cup (120 ml) onion mixture on each piece of steak.

• Roll meat and secure ends with wooden toothpicks. Dry beef rolls with paper towels. In skillet, brown steak rolls and transfer to sprayed slow cooker.

• Pour gravy evenly over steaks to thoroughly moisten.

Cover and cook on LOW for 7 to 9 hours.

Serves 4 to 6.

TIP: This is really good served with mashed potatoes. Have you
tried instant mashed potatoes as a time-saver?

205

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Beef Tips Over Noodles

½ cup plus 3 tablespoons flour, divided

120 ml/

45 ml

3 pounds beef tips

1.3 kg

1 (8 ounce) carton fresh mushrooms, sliced

227 g

1 bunch fresh green onions, chopped

1 small sweet red bell pepper, chopped

¼ cup ketchup

60 ml

1 (14 ounce) can beef broth

396 g

1 tablespoon Worcestershire sauce

15 ml

• In bowl, coat beef tips with ½ cup (120 ml) flour and transfer to sprayed slow cooker.

• Add mushrooms, onion, bell pepper, ketchup, broth,

Worcestershire sauce and a little salt and pepper.

• Cover and cook on LOW for 8 to 9 hours.

About 1 hour before serving, turn heat to HIGH.

• In small bowl, combine remaining flour with ¼ cup (60

ml) water, stir into cooker and cook until liquid thickens.

• Serve over hot, buttered noodles. Serves 6 to 8.

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Beef Tips Over pasta

2 - 2½ pounds lean, beef stew meat

1 kg

2 cups frozen, small whole onions, thawed

480 ml

1 green bell pepper, seeded

1 (6 ounce) jar pitted Greek olives or ripe olives

168 g

½ cup sun-dried tomatoes in oil, drained, chopped 120 ml
1 (28 ounce) jar marinara sauce

794 g

1 (8 ounce) package pasta twirls

227 g

• In sprayed 4 or 5-quart (5 L) slow cooker, place beef and onions.

• Cut bell pepper in 1-inch (2.5 cm) cubes and add to slow cooker.

• Add olives, tomatoes and bell pepper and pour marinara sauce over top.

• Cover and cook on LOW for 8 to 10 hours.