Fix-It and Forget-It Pink Cookbook (49 page)

Robin Schrock

Millersburg, OH

1 Tbsp. prepared mustard

1 Tbsp. chili powder

½ tsp. salt

¼ tsp. pepper

1½-lb. boneless round steak, cut into thin slices

2 14½-oz. cans diced tomatoes, undrained

1 medium onion, chopped

1 beef bouillon cube, crushed

16-oz. can kidney beans, rinsed and drained

1. Combine mustard, chili powder, salt, and pepper. Add beef slices and toss to coat. Place meat in slow cooker.
   
2. Add tomatoes, onion, and bouillon.
   
3. Cover. Cook on Low 6-8 hours.
   
4. Stir in beans. Cook 30 minutes longer.
   

Serve over
rice
.

Mary Mitchell

Battle Creek, MI

6 potatoes, quartered

6 carrots, sliced

3-3½-lb. chuck roast

1 envelope dry onion soup mix

10¾-oz. can cream of mushroom soup

2-3 Tbsp. flour

¼ cup cold water

1. Place potatoes and carrots in slow cooker. Add meat. Top with soups.
   
2. Cover. Cook on Low 8-9 hours.
   
3. To make gravy, remove meat and vegetables to serving platter and keep warm. Pour juices into saucepan and bring to boil. Mix 2-3 Tbsp. flour with ¼ cup cold water until smooth. Stir into juices in pan until thickened.
   

Serve gravy over meat and vegetables, or alongside.

Jo Haberkamp

Fairbank, IA

2 lbs. stewing beef, cut in 1-inch cubes

2 Tbsp. cooking oil

10¾-oz. can condensed golden cream of mushroom soup

1 tsp. Worcestershire sauce

¹
/
₃
cup dry red wine

½ tsp. dried oregano

2 tsp. salt

½ tsp. pepper

½ cup chopped onions

½ cup chopped carrots

4-oz. can mushroom pieces, drained

½ cup cold water

¼ cup flour

1. Brown meat in oil in saucepan. Transfer to slow cooker.
   
2. Mix together soup, Worcestershire sauce, wine, oregano, salt, pepper, onions, carrots, and mushrooms. Pour over meat.
   
3. Cover. Cook on Low 10-12 hours.
   
4. Combine water and flour. Stir into beef mixture. Turn cooker to High.
   
5. Cook and stir until thickened and bubbly.
   

Serve over
noodles
.

Shirley Thieszen

Lakin, KS

2½ lbs. round steak, cut into 10 pieces

1 Tbsp. salt

½ tsp. pepper

oil

½ cup chopped onions

½ cup chopped green peppers

1 cup cream of mushroom soup

½ cup water

1. Season the steak with salt and pepper. Brown on both sides in oil in saucepan. Place in slow cooker.
   
2. Stir in onions, green peppers, mushroom soup, and water.
   
3. Cover. Cook on High 1 hour, and then on Low 3-4 hours.
   

Jo Ellen Moore

Pendleton, IN

1½-lb. ¾-inch thick round steak

2 Tbsp. flour

1 tsp. salt

¼ tsp. pepper

1 medium onion, sliced

10¾-oz. can cream of mushroom soup

1 carrot, chopped

1 small celery rib, chopped

1. Cut steak into serving-size pieces.
   
2. Combine flour, salt, and pepper. Dredge meat in flour.
   
3. Place onions in bottom of slow cooker. Add meat.
   
4. Spread cream of mushroom soup over meat. Top with carrots and celery.
   
5. Cover. Cook on Low 8-10 hours, or High 3-5 hours.
   

Shirley Sears

Tiskilwa, IL

2 lbs. round steak, sliced diagonally into
¹
/
₈
-inch strips (reserve meat bone)

½ cup chopped onions

½ cup chopped celery

8-oz. can mushrooms, stems and pieces, drained (reserve liquid)

¹
/
₃
cup French dressing

½ cup sour cream

1 tsp. Worcestershire sauce

1. Place steak and bone in slow cooker. Add onions, celery, and mushrooms.
   
2. Combine dressing, sour cream, Worcestershire sauce, and mushroom liquid. Pour over mixture in slow cooker.
   
3. Cover. Cook on Low 8-9 hours.
   

Serve over
noodles
.

Betty B. Dennison

Grove City, PA

¼ cup flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. paprika

1½-lb. round steak, cut ½-¾-inch thick

2 onions, sliced

4-oz. can sliced mushrooms, drained

½ cup beef broth

2 tsp. Worcestershire sauce

2 Tbsp. flour

3 Tbsp. water

1. Mix together ¼ cup flour, salt, pepper, and paprika.
   
2. Cut steak into 5-6 pieces. Dredge steak pieces in seasoned flour until lightly coated.
   
3. Layer half of onions, half of steak, and half of mushrooms into cooker. Repeat.
   
4. Combine beef broth and Worcestershire sauce. Pour over mixture in slow cooker.
   
5. Cover. Cook on Low 8-10 hours.
   
6. Remove steak to serving platter and keep warm. Mix together 2 Tbsp. flour and water. Stir into drippings and cook on High until thickened, about 10 minutes.