Beef Stroganoff - Slow Cooker

This is an extremely flavourful, tender, sumptuous slow cooker recipe. Perfect for guests or as a warm comfort food! Also great to prepare in advance and freeze!

Ingredients

600g stewing steak chopped into 1/2 inch cubes

1 can condensed cream of mushroom soup (not a cheap brand)

200ml milk

100-200g closed cup mushrooms sliced thickly

2 medium onions chopped

2 tbsp Worcestershire sauce

150g garlic & herb cream cheese

5 portions fusilli or taglietelle pasta (size & type depending on appetite!)

60 ml soured cream (optional) Preparation method 1.Add steak, onions, mushrooms, mushroom soup, milk and Worcestershire sauce to slow cooker and cook on low for 6-8 hours or high for 4-5 hours. You do not need to add extra liquid for the condensed soup, this is what the milk is for. 2.An hour before finish, add the cream cheese and stir well to disolve. 3.Cook pasta according to packet instructions when stroganoff is done. 4.Serve stroganoff over pasta with sour cream on top.

Slow Cooker Butter Chicken

Serves 4

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (can be strung together with needle and thread - I always do it this way, and then a friend informed me putting it in some cheesecloth would be easier...good thinkin')
2 tsp curry powder
1 tbsp curry paste (like Patak’s mild curry paste**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

*If you live in Canada you can find these two spices (as well as the cardamom pods) at Superstore in the International Foods aisle.

**I have also used Patak's Hot Curry Paste and it makes this dish have a good kick to it. When serving company (or kids) I stick with Mild.

Serve with basmati rice and warm naan bread.