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Swiss Steak
Makes 6-8 servings
2 lbs. round steak
2 medium green peppers, sliced
1 large onion, sliced
2 (15 oz.) cans tomatoes, garlic-style
1. Cut round steak into 4-inch squares. Brown in skillet.
2. Layer one-half of green pepper slices and one-half of onion slices in
Slow Cooker, followed by one-half of the round steak. Pour one can of
tomatoes over top. Repeat with remaining ingredients.
3. Cover and cook on LOW for 10 to 11 hours or until meat is tender.
Serve with mashed potatoes.
Beef Stroganoff
Makes 6 servings
1-1/2 lbs. round steak
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chopped onions
1/2 teaspoon fresh minced garlic
2 tablespoons Worcestershire® sauce
2 cups beef broth
2 tablespoons ketchup
2 tablespoons dry white wine
1/3 cup flour dissolved into 1⁄3 cup cold water
1/2 lb. fresh mushrooms, sliced
1 cup sour cream
1. Cut steak into 1/4 inch thick strips and coat with salt and pepper. Place in
Slow Cooker with onions. Mix garlic, Worcestershire® sauce, beef broth,
ketchup and wine. Pour over meat mixture.
2. Cover and cook on HIGH for 3 to 4 hours or until meat is tender.
3. Stir in dissolved flour and mushrooms. Cover and cook on HIGH for an
additional 60-90 minutes, stirring twice, or until thick.
4. Stir in sour cream and serve over rice or noodles.
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HINTS FOR SLOW COOKING
1. Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown
meats prior to putting into the Ceramic Liner.
2. Whole herbs and spices flavor better in slow cooking than
herbs that are crushed or ground.
3. When cooking in a Slow Cooker, remember that liquids do not
boil away like they do in conventional cooking. Reduce the
amount of liquid in any recipe that is not designed for a Slow
Cooker. The exceptions to this rule would be rice and soups.
Remember, liquids can always be added at a later time if
necessary. If a recipe results in too much liquid at the end of
the cooking time, remove the Glass Lid and turn the Control
Knob to HIGH. After about 30 to 45 minutes the amount of
liquid should be reduced.
4. Most recipes that call for uncooked meat and vegetables require
about 6 to 8 hours on LOW temperature.
5. High fat meats can result in dishes with less flavor. Pre-cooking
or browning will help reduce the amount of fat and help to
preserve the color. The higher the fat content, the less liquid
needed. If cooking meat with a high fat content, use thick onion
slices under it so that the meat will not sit and cook in the fat. If
necessary, use a slice of bread, a spoon, or a straining spoon to
skim off excess fat from top of foods before serving.
6. Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES
TO SLOW COOKING
1. Vegetables such as carrots, potatoes, turnips, and beets require
longer cooking times than most meats. Place them on the
bottom of the Ceramic Liner and cover them with liquid.
2. If adding fresh milk or yogurt, it should be done during the last
2 hours. Evaporated milk may be added at the start of cooking.
If possible, substitute condensed soups for fresh milk or yogurt.
3. Rice and pasta are not recommended for long cooking periods.
Cook them separately and then add to the Slow Cooker during
the last 30 minutes, or follow Slow Cooker recipe directions.
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