This has always been one my family’s favorite dishes. It is called No Peek Casserole because you would put it in the oven for several hours and not be allowed to stir it. The meat gets really tender the longer it cook, so I thought it would be a good recipe to adapt to the crock pot. I serve this over noodles or rice. Add a side salad and rolls and everybody is happy. This would also make a great Valentine’s Day dinner because it calls for a half a cup of wine and then you can finish the bottle with dinner.
INGREDIENTS:
2lbs. of stew meat
1 10.5 oz. can of cream of mushroom soup2lbs. of stew meat
1 envelope of dried onion soup mix or beefy onion soup mix
1 7 oz. can of mushrooms or fresh mushrooms
½ cup of a red wine such as a Cabernet Sauvignon or a Merlot (Sutter Home has wine in 187ml bottles which are perfect for this dish, it usually takes about 2/3 of the bottle and then just a few sips are left.)
DIRECTIONS:
Spray the crock pot with PAM. Then I cut the stew meat in to bite size pieces and put in the crock pot. Then I add all the other ingredients and stir well. Cover and let cook on slow for 8 – 10 hours. Don’t worry about tasting the alcohol. It cooks down and helps to tenderize the meat and gives this dish a nice gravy. Serve over noodles or rice.
Spray the crock pot with PAM. Then I cut the stew meat in to bite size pieces and put in the crock pot. Then I add all the other ingredients and stir well. Cover and let cook on slow for 8 – 10 hours. Don’t worry about tasting the alcohol. It cooks down and helps to tenderize the meat and gives this dish a nice gravy. Serve over noodles or rice.
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