Quote:
Originally posted by kato2274
alrighty then crockpot beef wellington . . . . . .
get yourself a nice roast. You can use a london broil but if you can find a nice roast with a bone in it it'll be even better. Best thing to use if stew meat (as it's already nicely cubed) with a soup bone tossed in for extra flavor.
Season the meat with salt and pepper and put it in the crock pot with one large can of campbells condensed cream of mushroom soup on top. for the liquid fill the can half with water and half with some good red TABLE wine. (don't use cooking wine for long cooking operations - they are fine if you are just sauteeing but they tend to get a little rancid when cooked a long time.) mix up the liquid, put the crockpot on low and leave it cook all day (at least 5-6 hours)
you can also add some whole button mushrooms to the crock pot when you have about 2 hours left to cook. it's a nice touch that makes the finished dish look really good.
grab a package of wide egg noodles from the store. when the meat is done, boil the noodles til they are almost done, then drain them and add them into the crock pot with the meat for another 30 minutes or so.
you can then either stir in some sour cream or seve a dollop of it right on top when it's on the plate.
serve it with a nice crusty bread (warm it slightly in the oven if you are feeling *****ious) and it's a great winter evening meal.
PS if you like the wine flavor, you can use a whole can of wine instead of half and half, but since it cooks so long, I like to temper the wine a bit so it doesn't get the meat too "drunk" I like the mushroom flavor with just a hint of wine.
mmmm, i'm hungry now