Beef Tomato Stroganoff
Ingredients:
3 cloves minced garlic
2 Tbsp. tomato paste
1 diced onion
½
Tbsp. dried thyme
1 lb. quartered button mushrooms
½
tsp. dried marjoram
3 lb. bottom round roast (1
"
cubes)
1 Tbsp. red wine vinegar
1 cup diced tomatoes (can substitute 1 cup
1 tsp. black pepper
drained stewed tomatoes)
⅓
cup all-purpose flour
10.75 oz. can condensed cream of
1 Tbsp. garlic salt
mushroom soup
8 oz. sour cream
2 Tbsp. Worcestershire sauce
¼
cup chopped fresh dill
Instructions:
• Place garlic, onion, mushrooms and tomatoes in slow cooker.
• Place cubed beef on top of vegetables.
• Mix soup, Worcestershire sauce, tomato paste, thyme, marjoram, vinegar, flour,
garlic salt and pepper in bowl. Pour over beef.
• Cover and cook on low for 6 hours.
• When cooked, stir in sour cream and dill.
Yield: 8–10 servings
Recipes
Apple Butter
Ingredients:
6 lb. apples (combination of Gala and Granny Smith),
½
tsp. ground allspice
peeled and finely chopped
¾
tsp. ground cloves
3 cups granulated sugar
½
tsp. salt
1 cup brown sugar
½
cup apple cider
1 Tbsp. ground cinnamon
¼
cup apple cider vinegar
1/2 tsp. ground nutmeg
Instructions:
• Place apples in slow cooker.
• Combine the rest of the ingredients and pour over apples.
• Mix well.
• Cover and cook on high for one hour.
• Reduce heat to low and cook for 10–12 hours until thickened and dark brown,
stirring occasionally.
• Uncover and cook on low for 1 hour longer.
• Let cool.
• Store in the refrigerator or freezer.
Yield: 2 quarts
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