![Dome NSC-650 User Manual Download Page 17](http://html.mh-extra.com/html/dome/nsc-650/nsc-650_user-manual_2517709017.webp)
Page
17
of
24
BEEF STROGANOFF
700 grams. round steak, cut into 1cm cubes
3 tablespoons butter
2 cans cream of mushroom soup
1 tsp. paprika
1 cup chopped onion
1/4 cup water
1 cup sour cream
salt and pepper, to taste
Put steak cubes in Slow Cooker with butter, cream of mushroom
soup, paprika, onion, and water. Salt and pepper to taste. Cook on
high 1 hour then low 4 to 6 hours. Add sour cream during last 20 to
30 minutes.
BEEF POT ROAST WITH VEGETABLES
1 lean beef chuck or bottom round roast, about 2Kg, fat trimmed
6 to 8 medium red potatoes
220grams baby carrots
4 cloves garlic, whole, peeled
1 teaspoon salt
1 teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh
rosemary
½ teaspoon pepper
¼ cup water or beef broth
¼ cup dry red wine
2 tablespoons corn starch, dissolved in 2 tablespoons cold water
chopped fresh parsley, optional
In the slow cooker, place potatoes, carrots and garlic. Rub herbs and
seasonings into the pot roast; place on top of vegetables. Add water
or broth and wine. Cover and cook on LOW for 9 to 11 hours or until
beef and vegetables are tender.
Remove pot roast; arrange pot roast and vegetables on serving
platter. Cover and keep warm. Just before serving, carve roast across
the grain into thin slices. For gravy, strain cooking liquid; skim off fat.
In small saucepan, combine 2 cups cooking liquid and corn starch
mixture until blended. Cook and stir 1 minute or until thickened.
Garnish beef and vegetables with parsley, if desired; serve with the
thickened gravy. Serves 8.