Dish 37 - Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Prep Time: 15min; Total Time: 8hr15min; Serves: 8

Ingredients:

2 pounds beef stew meat
1 cup chopped onion
1 can condensed cream of mushroom soup
1 pkt french onion soup
6oz canned mushrooms
1/4 tsp pepper
8oz cream cheese, cubed
8oz sour cream
6 cups cooked pasta

Method:

1. In slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours, or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over pasta.
   

Recipe Source: From Betty Crocker

Dish 32 - Beef & Vegetable Laksa

Beef & Vegetable Laksa

A little while ago, I make "Vegetable Laksa" and in the notes mentioned that Big Spring liked it, but missed having meat in it... so I made it again, this time with meat!

Refer to the Vegetable Laksa recipe for the main ingredients and instructions, the only changes being:

Add 300-400gm beef strips to the ingredients list.
After Step 1, cook the beef strips in a fry pan with some olive oil until cooked through and drain excess liquid.
Continue with Step 2, adding the paste and milk to the beef.
Follow the rest of the steps as per original post.

Dish 23 - Ground BGeef Fajita Taco Salad

Ground Beef Fajita Taco Salad

Makes 6; Prep Time: 30min; Total Time: 30 min

Ingredients:

Creamy Guacamole Dressing:
1 medium ripe avocado, pitted, peeled and cut into chunks
1/4 cup sour cream
3 Tbsp milk
2 Tbsp lime juice
2 Tbsp chopped fresh coriander
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
Salad:
2 tsp olive oil
2 medium bell peppers, cut into bite-size strips
1 medium onion, cut into thin wedges
1 lb lean beef mince
1 pkt taco seasoning mix
2/3 cup water
6 cups torn romaine lettuce
1 medium tomato, chopped
1 cup shredded mozzarella cheese
2 cups crushed tortilla chips

Method:

1. In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
2. In nonstick fry pan, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from fry pan; set aside.
   
3. In same fry pan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Ad taco seasoning mix and water; heat as directed on package.
4. Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.
   

Recipe Source: Based on Betty Crocker's recipe

Dish 21 - Coriander & Lime Steak Fajitas

Coriander & Lime Steak Fajitas
Serves 4; Prep Time: 20min + 2hr marinating; Cooking Time: 15 min

Ingredients:

1/4 cup olive oil
1 Tbsp lime juice
1/2 tsp ground cumin
1/8 tsp red chilli pepper flakes
1 Tbsp roughly chopped coriander
500g oyster blade steak, trimmed of excess fat and pounded to 1/2cm thin
Salt & pepper
8 small flour tortillas
1 tsp + 1 Tbsp olive oil, extra
1 medium brown onion, thinly sliced
2 red capsicum, thinly sliced
2 garlic cloves, finely chopped

Method:

1. Mix 1/4 cup oil, lime juice, cumin, chilli pepper flakes and chopped coriander in medium mixing bowl. Place steak in a large non-reactive baking dish and sprinkle both sides with salt and pepper. Drizzle marinade over steak, cover with plastic and refrigerate for 2 hours.
2. Remove steak from refrigerator and transfer to a cutting board. Cut steak into 1/2cm strips on an angle.
3. Preheat oven to 180oC. Wrap stacked flour tortillas in foil and heat in oven for 10 to 15 minutes or until hot.
4. While the tortillas are warming, place large saute pan over high heat and add 1 tsp oil.
5. When pan begins to smoke, add beef and cook for 3-4 minutes, stirring occasionally, until nicely browned. Remove steak from pan and transfer to a plate.
6. Return same pan to heat and add 1 Tbsp oil. Add onions, capsicum and garlic, and cook 2-3 minutes or until onions have caramelised a bit and capsicum has softened. Season to taste with salt and pepper.
7. Add beef back to pan and toss to combine.
8. Remove tortillas from oven and place covered on large plate.
9. To make fajitas, divide the steak mixture between each tortilla and serve.
   

Serving Suggestion: Top each fajita with a little sour cream and garnish with extra coriander leaves.

Recipe Source: Coles locals supermarket catalogue

Dish 20 - Taco Soup

Taco Soup

Ingredients:

2 lbs browned ground beef
1 can crushed tomatoes
4 cans of beans (any variety - I used 3 cans kidney and 1 can cannallini beans)
1 pkt taco seasoning
1 chopped onion
1 can corn
Tortilla chips, for serving
Shredded cheese, for serving
Sour cream, for serving

Method:

1. Combine all ingredients in the crock pot/slow cooker and cook on low 5 hours until everything is hot and well blended. In regards to the beans, I drained 2 cans and kept the juice in the remaining 2. It's up to you if you drain the beans - the less you drain, the more liquid your soup will be. Mine turned out to be a consistency more like stew/chilli.
2. Serve with tortilla chips. shredded cheese and sour cream.
   

Recipe Source: Crock Pot Girls Facebook page with a couple amendments for Aussie conversion