Toastmaster TSC6CB - Manual (Page 15)

15
Sauté beef and onion until done and drain. Add remaining ingredients
except cheese to beef mixture. Pour into slow cooker. Cover and cook on
high for 2 1 ⁄
2
to 3 1 ⁄
2
hours or until hot. Sprinkle cheese over top. Cook for
another 5 minutes on high.
Yield: 12-14 servings
BEEF STROGANOFF
1 1 ⁄
2
pounds round steak
1 teaspoon salt
1 ⁄
8
teaspoon pepper
1 cup chopped onions
1 ⁄
2
teaspoon fresh minced garlic
2 tablespoons Worcestershire ® sauce
2 cups beef bouillon
2 tablespoons ketchup
2 tablespoons dry white wine
1 ⁄
3
cup flour dissolved in 1 ⁄
3
cup water
1 ⁄
2
pound fresh mushrooms, sliced
1 cup sour cream
Cut steak into 1 ⁄
4
inch strips and coat with salt and pepper. Place in slow
cooker with onions. Mix garlic, Worcestershire ® sauce, beef bouillon,
ketchup and wine. Pour over meat mixture. Cover and cook on low for
7-8 hours or until meat is tender. Turn to high. Stir in dissolved flour and
mushrooms. Cover and cook on high for an additional 60-90 minutes, stirring
twice, or until thick. Stir in sour cream and serve over rice or noodles.
Yield: 6 servings
CORNED BEEF
1 3-pound corned beef brisket
1 cup chopped onions
2 cloves garlic, minced
Trim excess fat from brisket and cut to fit into slow cooker. Add onions,
garlic and enough water to barely cover meat. Cover and cook on low for
11-12 hours or until tender.
Yield: 8-10 servings
ROSEMARY AND GARLIC ROASTED LEG OF LAMB*
4 large all-purpose potatoes, peeled and cut into 1 ⁄
4
-inch thick slices
1 3-4 pound leg of lamb, trimmed, boneless and tied
1 teaspoon salt
1 ⁄
2
teaspoon coarsely ground black pepper