Sloppy Joes

1 cup chopped onion
3 cloves garlic, minced
1 1/4 cup catsup
1 cup chopped red bell pepper
5 tablespoons Worcestershire sauce
4 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
2 teaspoons chili powder
hamburger buns

Brown ground beef, onion and garlic in small pan. Drain.

In slow cooker, combine catsup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder.

Stir in beef mixture.

Cover and cook on low 6 to 8 hours. Spoon mixture into hamburger buns.

Makes 8 to 10 servings.

Smoked Beef Crockpot

1/2 to 1 pound ground beef
3/4 pound bacon
1 cup chopped onion
2 1 pound cans pork and beans
1 can kidney beans, drained
1 can butter lima beans, drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
dash of pepper

Brown and drain ground beef. Slightly cook and dice the onion.

Mix all ingredients in crockpot; simmer on low 6 to 8 hours.

Smothered Steak Strips

1 1/2 pounds lean chuck or round steak, cut in strips
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, sliced
1 16 ounce can tomatoes
1 4 ounce can sliced mushrooms
1 tablespoon molasses, optional
3 tablespoons soy sauce
1 10 ounce package frozen green beans

Toss steak strips with flour, salt and pepper; place in crockpot. Add onion, tomatoes, mushrooms, molasses and soy sauce.

Cover and cook for 8 to 10 hours on low.

Add green beans 30 to 45 minutes before serving.

Good served with rice.

Serves 4 to 6.

South of the Border Casserole

1 1/2 pounds hamburger
1/2 cup chopped onions
2 tablespoons chili powder
1 teaspoon dry mustard
1 package frozen corn
1 cup diced green pepper
2 15 ounce can tomato sauce
1 cup water
1 1/2 cups Minute Rice
1 cup shredded taco cheese
1 can sliced black olives

Brown beef and drain.

In slow cooker add all other ingredients, except rice. Cook rice and add rice and hamburger after other ingredients are half and have simmered 15 minutes.

Stir and top with cheese.

Serve when cheese is melted.
 

Spicy Beef and Potatoes

2 pounds stew beef
1 14 1/2 ounce can of Italian stewed tomatoes
1/2 cup red wine
2 pounds of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cup BBQ sauce
1/4 cup salsa
2 cups frozen corn
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour or cornstarch

Mix salt/pepper/flour with beef and brown beef in 1 tablespoon of oil in skillet. When browned on all sides, remove from pan and set aside.

Place baby potatoes in the bottom of the crockpot.

Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours.

Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture.

Serves 6.
 

Steak in a Crockpot

Very simple recipe that I made up and easy to do and good.

Take round steak cut it in serving size pieces. Roll it in flour with salt and pepper then brown it don't cook it. Just brown it in a pan with butter or grease, whichever you use.

Then put meat in a slow cooker or crockpot cover with green peppers, onions, and mushrooms. Add a 8 oz. can of tomato sauce.

Slow cook on low 8-12 hours or high 6 hours.

Serve with a baked potato, green salad, and bread.

Stuffed Cabbage

12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon leaf thyme
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 6 ounce can tomato paste
3/4 cup water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain and cool.

Combine remaining ingredients except tomato paste and water. Place 2 tablespoons of mixture on each leaf and roll firmly. Stack in crock pot.

Combine tomato paste and water and pour over stuffed cabbage.

Cover and cook on low for 8 to 10 hours.

Stuffed Cabbage Casserole

1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 6 ounce can tomato paste
1 12 1/2 can diced tomatoes, undrained
1/2 cup ketchup
2 tablespoon vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.

In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.

Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.

4 to 6 servings.

Swiss Crockpot Meatballs

1 cup brown rice
2 1/2 cups water
1 can cream of mushroom soup with roasted garlic
40 frozen meatballs
1 onion, chopped
1/2 9 ounce package frozen spinach, thawed
2 cups shredded Swiss cheese

Combine rice, water and soup in 3 to 4 quart crockpot and stir to blend. Cover and cook on high for 1 hour. Add onion, frozen meatballs and thawed spinach. Do not stir.

Cover and cook on low for 6 hours.

Stir. Add cheese, stir gently to combine. Cover and cook 30 minutes on low until rice is tender, liquid is absorbed and cheese is melted.

Swiss Steak Supper

1 1/2 pounds beef boneless round steak, cut into 6 serving pieces
1/2 teaspoon peppered seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby carrots
1 medium onion, sliced
1 14 1/2 ounce can diced tomatoes with garlic, basil and oregano, undrained
1 12 ounce jar homestyle beef gravy
chopped fresh parsley, if desired

Spray 12 inch skillet with cooking spray; heat over medium high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until browned.

Layer potatoes, carrots, beef and onion in 4 to 5 quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley if desired.

6 servings.

Tijuana Pie

1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 cups grated cheese
1 10 ounce can enchilada sauce
1 8 ounce can tomato sauce
2 16 ounce cans chili beans
1 16 ounce can corn, drained
1 6 ounce can pitted olives, drained
6 or more corn or flour tortillas

Brown beef, onion, garlic and seasonings. Wipe inside crockpot with oil.

Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section.

Drop in a few olives. Continue alternating layers, ending with cheese and olive top.

Cover and cook low 5 to 7 hours.

Serve with additional hot tortillas.
 

Viennese Pot Roast

1 onion, chopped
2 carrots, chopped
2 turnips, chopped
4 dried figs, chopped
8 new potatoes
3/4 cup white wine
3/4 cup beef stock
4 pound rump roast
4 gingersnap cookies, crushed

Place veggies in the bottom of your slow cooker. Add the figs, wine and the beef stock. Put the roast on top. Cover and cook on low for 8 to 10 hours. Set to high heat and add gingersnap cookies, cook until thickened.

Wild Mushroom Beef Stew

2 pounds beef stew, cut into 1 inch pieces
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves, crushed
3/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine
2 cloves garlic, minced
1 pound red potatoes, cut into quarters
8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
fresh parsley, optional

Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2 to 5 1/2 quart crockpot. Sprinkle with flour mixture; toss to coat. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well. Cover and cook on high 5 to 6 hours or on low 8 to 9 hours or until beef and vegetables are tender. No stirring is necessary during cooking. Stir well before serving. Garnish with parsley, if desired. 6 servings, about 1 1/2 cups each.