Monthly Archives: August 2021
First, I’m going to give the recipe so you can easily jump to top of page for ingredients and instructions and then add helpful photos. TIP: Rather than putting raw ingredients into the slow cooker, I highly suggest following first two steps thoroughly for best flavor.
• 1 Tbsp vegetable oil
• 4 pounds boneless beef
• 1 teaspoon salt
• 1 sweet yellow onion , thinly sliced
• 8 ounces crimini mushrooms , sliced
• 3 cloves garlic, finely chopped
• 2 cups beef stock
• 1 Tbsp spicy brown mustard
• 1 Tbsp Worcestershire
• 1 teaspoon dried green herb blend (thyme, rosemary, oregano, marjoram, etc)
• 1 teaspoon smoked sweet paprika
• 1/2 cup sour cream
• 16 ounces egg noodles, cooked about a minute or two less than done
• With high heat and tablespoon of oil in skillet, brown beef on all sides. Move the beef from skillet into the crockpot pot (or Dutch oven pot, if you’ll finish the cooking process in the oven instead of slow cooker crockpot.)
• Add thinly sliced sweet yellow onion into the skillet with a tablespoon of butter and a generous sprinkle of salt. Cook on low-medium until onions become translucent and quite blond. This step can take about 30 minutes, so it is a great time to tend to another task and just stir onions occasionally.
• Once onions are ready, add a few cloves of finely chopped garlic and mushrooms to the skillet. Cook until the liquid from mushrooms has released.
• In a small bowl (I used a 4 cup glass) mix together the 2 cups beef stock, 1 Tbsp mustard, 1 Tbsp Worcestershire, herbs, paprika, & pepper. Add this mix to the skillet of onions, garlic, & mushrooms. Stir thoroughly.
• Pour this full skillet over the beef in the slow cooker crockpot.
• Set timer for 6-8 hours and walk away. (-or- Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.)
• Near end of beef cooking time, boil egg noodles according to package directions (about 7 minutes.) Drain.
• Using two forks, easily shred the tender beef into bite size pieces. Stir in the sour cream. Add your cooked noodles. Serve and Enjoy!
Well, is this a recipe you’ll try at home, too?
I’m not promoting this recipe as a “one pot meal,” like the ones where authors suggest putting a bunch of raw ingredients into the slow cooker. I truly, truly believe this dish is infinitely elevated if you take the moment to pre-brown all sides of the beef. Likewise, using that same skillet, cooking the onions over low-medium heat for an extended period of time really brings out a sweetness in the onions that you wouldn’t get if added to slow cooker raw.
Rather than standing over onions in the skillet for half an hour, I simply just tend to other tasks in the room and only stir them every 5-7 minutes. (I’ll unload the dishwasher, or catch up on email, or just anything else I can do while loosely keeping an eye on the onions.)
Let me know if you have questions! I’m also always interested in hearing about ways you make adjustments for your particular taste preferences. I hope you find this as a great base to make it your own. The meat is so tender! The sauce is so rich and flavorful.
(Using a red wine, like a Malbec, in addition to or instead of beef stock yields great results, too!)
Later Gators & Afterwhile Crocodiles! Your Friend, —AmberHH
🌾🌻🌾 Lammas. 🌻🌾🌻 Give Thanks.
Harvest Day. 🌾🌻🌾 Loaf Mass. 🌻🌾🌻
Focaccia Bread! So fun and easy to make and decorate! First, let’s look at the ingredients and instructions. Then, if you want, you’ll find lots of step by step photos to peruse to keep you on track. This is an easy recipe to follow that is pretty foolproof and flexible. While there are times of rest and time of baking, overall you’re only “hands on” for about 15 minutes in the whole process.
• 4 cups all-purpose flour
• 1 packet of dry Italian dressing seasoning blend
• 2¼ teaspoons instant yeast (1 packet)
• 2 cups warm tap water
• 4 tablespoons olive oil divided
Prepare the Dough:
1. In a medium-large bowl, combine flour, packet of dry dressing seasoning, and INSTANT yeast. (This is different yeast than most commonly seen varieties of quick yeast.) Stir well. Add the warm water. Using a sturdy wooden spoon, mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a lid and refrigerate for at least 8 hours and up to 24 hours.
2. Line pan(s) with parchment paper. Pour one tablespoon of olive oil into the center of a metal 9”x12” pan, or smaller pans. Divide dough in half with a large spoon or rubber spatula and place dough in pan, turning to coat with oil. Tuck edges of dough underneath to form a couple of rough balls.
3. Cover each pan and allow the dough balls to rise for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.
Decorate & Bake:
1. Preheat oven to 425˚F with a rack positioned in the center of the oven.
2. Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using only fingertips press gently stretch the dough, if needed, to allow the dough to fill the pan. Also, press a few dimples in thick areas of dough if needed.
3. Sprinkle the top with seasoning and flaky sea salt.
4. Optional: Decorate with thin slices of veg and herbs. (Really thin slices work best to avoid affecting the integrity of the bread during and after baking.) I like using all sorts of things that vary according the design I want to achieve: chives, parsley, cilantro, oregano, bell pepper, tomatoes, green onion, leek, black olives, etc
5. Transfer the pans to the preheated oven. Bake for 20 to 25 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven.
6. The parchment paper allows you to easily lift the loaves from pan. Serve warm or allow to cool completely then store in a zippered bag.
Happy Harvest Day!
This is such a fun, easy bread to make any day of the year. You can artfully decorate the focaccia bread to fit any season or holiday. Sunflowers just seemed fun to me today in acknowledgment of First Harvest Holiday commonly known as Lammas or Loaf Mass.
I am grateful for the bounty of the season!
Your Friend, —AmberHH