Crock Pot Cooking You Got To Love It
Published by Carolin on Tagged Beef, Dinner, Lunch, Side Dish, cooking with wine
Well tomorrow is Halloween, and I am thinking what can I cook that is quick and easy. So we can eat and then get the boys ready for Halloween. I want something that is going to warm up the belly, because in our neck of the woods it is chilly at night. So I was thinking maybe I should do something in my crock pot. Now I am from the generation that is seeing the crock pot making a come back. I remember when they first came out. We didn’t have one but everyone that did swore by them. Then more and more fast food came into our lives and the crock pot seemed to disappear for a while.
Well guess what crock pot cooking is making a come back. I am very thankful for this. You can do so much cooking in a crock pot. It gives people that are working all day an opportunity to be able to come home and have a wonderful hot meal waiting for them. Instead of having to pick up take out because you are just to tired to do anything else by the time you get home. It also gives you the opportunity to have extra time so you can sit down as a family and just be a family.
So I was thinking I am going to do beef dips for supper. I can take an inexpensive roast, I put it in the crock pot cover it with red wine and beef stock add a onion cut into quarters and some garlic cloves smashed with a knife. I turn the crock pot on low in the morning; by 3pm I have my meat ready for my beef dips. You can leave the meat in longer it will just become that much more tender. That is how easy cooking in a crock pot is.
Are you thinking is that your recipe today Carolin? Don’t worry I am not done yet. So what I do next is I slice the meat really thin. I then take a submarine type bun and I toast the inside of the bun. Then I spread mayonnaise on one half and then I spread horseradish on the other half. I then place the meat in the bun and top with my mushroom and onion mixture. Now I have shared this recipe before with you but I have included it anyways. Then I serve it with a side of the broth that I cooked the roast in (You’ll want to season this broth up). Or you can buy the powder from the grocery store and make a broth for dipping.
Serve with a nice crisp green salad and for mom and dad a glass of hearty red wine and you have a great dinner for Halloween.
AWESOME MUSHROOM AND ONIONS
1 Large onion sliced (any kind of onion will do)
2lbs Mushrooms sliced (Make you life easy and by the sliced ones)
3Tbsp olive oil
3Tbsp Butter
1/2cup wine believe it or not you can use red or white
Heat a pan on medium heat, and then add olive oil and butter. Then add onion, cook until it starts getting soft. Add the mushrooms and salt. The salt brings out the water in the mushrooms so then you can get them to start browning. When the mushrooms have some brown on them (you be the judge here I like darker brown to me it is more flavor). Then add the wine. Turn the heat down to medium low and let the wine fully reduce. There should be no more wine left just a lovely pile of soft onions and mushrooms. This will take a good ½ hour or more. Have patience the flavor is incredible. (You could easily do this the night before while the kids are bathing, then reheat the next day)
TIP OF THE DAY
If you have time cook your roast the night before then place in fridge. Then slice the roast meat really thin. It is easier to slice meat thinly when it is cold. You can then heat up the broth you cooked the roast in and add the thinly cut meat to reheat it. This is a great tip for when you are feeding a crowd.
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