Russ' Recipes
Russ' Recipes
Break Line
            
Break Line
 




( 5 hour and 15 minutes cooking time in the Slow Cooker - but well worth it ! )

          This recipe came to me through my wife Karen .... And I must be honest .... I only made a few tweaks and changes to her recipe because it was already one heck of a " Delicious Meal " !

          Back in the 1950's and 60's it was a very common recipe for many families ..... including mine ..... and was served in many restaurants as well ..... But over the years it somehow become a " Forgotten Recipe " !   So here it is and if you've never had it before :

" You are truly missing out on a great meal ! "


Ingredients:

  •   1  ~  lb. or more of cubed beef cut into smaller pieces
          ( some stores, like Wal-Marts, already sell them in smaller pieces called " Small Beef Fine Cubes for Caldillo" )

  •   1  ~  can of condensed french onion soup  -  ( undiluted )

  •   1  ~  can of condensed cream of mushroom soup  -  ( undiluted )

  •   1  ~  envelope of Beefy Onion soup mix  -  ( such as Lipton )

  •   1  ~  4 1/2 oz. or 8 oz. can of mushrooms  -  ( drained & cut up - " optional " )
              ( You can also use fresh " Cremini Mushrooms " sliced up into bite size pieces ~ " which is my favorite way " )

  •   1  ~  Tablespoon of dried chives  -  ( " optional " ~ but better flavor if included )

  •   1  ~  teaspoon of Worcestershire sauce

  •   1  ~  teaspoon of minced garlic

  •   1/2  ~  cup of red cooking wine

  •   Salt & Pepper  ~  ( to taste  ~  but go easy on the salt ! )


" Ingredients for second half of recipe include : "

  •   1  ~  cup ( 8 ozs. ) of Sour Cream  -  ( Most of the time I add a little more )  -  ( See Tip #1 )

  •   Egg Noodles  ~  ( We like the wider ones with this meal )  ~  ( See Tip #2 )

Directions:

  1.   Add the first " 10 " Ingredients into a 4 Quart Slow Cooker.
      ( Because of the smaller pieces of beef there is no need to cook them ahead of time )

  2.   Stir until it completely combines.

  3.   Set Slow Cooker on " Low " and cook for 5 to 5 - 1/2 hours.

  4.   After the 5 hours remove the lid and stir in the sour cream.

  5.   Re - cover and let is cook for about 15 more minutes.

  6.   Cook Egg Noodles or dish of choice  ~  ( See Tip #2 )

  7.   Then Enjoy !


        Typically I add about 12 ozs. of sour cream from a 16 oz. container for the extra taste !   I then use the left over 4 ozs. on a " baked potatoes " or even on a bowl of " Chili " !  ( ps. sour cream is very good when topping a bowl of Chili - just in case you haven't tried that )


        You can also, of course, use any type of pasta instead of " Egg Noodles " such as " Elbows, Rotini, Cavatappi, etc. "    Some folks also prefer to use either " Rice " or " Mashed Potatoes " !


     
    Send Email to Russ, Click Here!
    or at
    ( russpickde@comcast.net )


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