2 to 3 pounds top round or other lean roast, cut in cubes 1 1/2- to 2-inches
1/4 cup flour
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon celery seed
2 tablespoons oil
1/2 cup red wine
1 tablespoon red wine vinegar, or balsamic
2 medium onions, coarsely sliced or chopped
3 to 4 ribs celery, sliced 1/2-inch
1 can condensed golden mushroom soup
hot cooked noodles
Place the onion and celery in the bottom of the slow cooker/Crock Pot. Combine flour, paprika, salt, pepper, and celery seed in a plastic bag. Shake beef to coat thoroughly. In a large skillet, heat the oil; brown the beef. Place browned beef in the slow cooker/Crock Pot. Add red wine to the hot skillet and stir to dislodge any browned bits. Pour over the beef along with the vinegar, then pour on the mushroom soup. Cover and cook on low for 8 to 10 hours. Serve over hot cooked noodles.
1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 tbls cider vinegar
Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
2 lbs. lean lamb cut in 1″ pcs.
1 16 oz. can tomatoes, cut up
1 cup chopped onions
1 clove garlic, minced
1 tsp. salt
1 tsp. paprika
1/4 cup all-purpose flour
1/2 cup dairy sour cream
hot cooked noodles
Combine lamb, undrained tomatoes, onion, garlic, salt and paprika in crock pot. Cover and cook on low for 8-10 hrs. Turn cooker to HIGH; spoon off the excess fat. Blend cold water slowly into flour; stir into the meat mixture. Cover; cook till thickened and bubbly, 20 to 30 min. Stir mixture occasionally. Blend about 1/2 cup of the hot mixture into sour cream; stir into remaining mixture in cooker. Heat through. Serve over noodles; garnish with parsley.