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11
BEEF STROGANOFF
•
3 Pounds Beef Round
Steak, ½ inch thick
•
½ Cup Flour
•
2 Tsp. Salt
•
1
/
8
Tsp. Pepper
•
½ Tsp. Dry Mustard
•
2 Medium Onions,
thinly sliced and
separated into rings
•
2 (4-oz. each) Cans
Sliced Mushrooms,
drained (or 8-oz. fresh
sliced mushrooms)
•
1 (10.5-oz.) Can
Condensed
Beef Broth
•
2 to 4 Tbsp. Dry White
Wine, optional
•
1½ Cup Sour Cream
•
¼ Cup Flour
Trim all excess fat from steak and cut into
3 inch strips about ½-inch wide.
Combine ½ cup flour, the salt, pepper and dry mustard;
toss with steak strips to coat thoroughly. Place coated
steak strips in Kettle; stir in onion rings and mushrooms.
Add beef broth and wine; stir well. Cover and
cook on medium-low setting for 8-10 hours.
Before serving, combine sour cream
with ¼ cup flour; stir into Kettle.
Serve with hot cooked rice or noodles.
HOME-STYLE CHICKEN & STUFFING
•
½ (10.5-oz.) Can
Cream of Chicken
with Herbs Soup
•
½ (10.5-oz.) Can
Cream of Celery Soup
•
¼ Cup Dry
White Wine or
Chicken Broth
•
½ Tsp. Dried Parsley
•
½ Tsp. Dried Thyme
•
¼ Tsp. Salt
•
Dash Black Pepper
•
3 to 4 Boneless
Skinless Chicken
Breast Halves
•
1 to 1½ Cups
Seasoned Stuffing
Crumbs (about 6-oz.)
•
2 Tbsp. Butter, melted
In a medium bowl, combine the soups, wine or
broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease Kettle. Sprinkle about ½ cup of the
stuffing crumbs over the bottom of the Kettle
and drizzle with about ½ tbsp. of the butter.
Top with half of the chicken, then half of the remaining
stuffing crumbs. Drizzle with half of the remaining
butter and spoon half of the soup mixture over that.
Repeat with remaining chicken, stuffing
crumbs, butter, and soup mixture.
Cover and cook on medium setting for 5 to 7
hours, or until chicken is cooked through.
Summary of Contents for TDO150SS
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