Country Kitchen


Crock Pot Beef Stroganoff

8 ounces cream cheese
2 cans cream of mushroom soup
4 Tbs Worcestershire sauce
1 cup milk
1 tsp garlic salt
1 lb beef stew meat
1 large onion, chopped
1 cup sliced fresh mushrooms, 16 ounce package egg noodles

Put onion and mushrooms in fry pan with your stew meat. Season with the garlic salt
Cook just until the onion starts to get translucent and meat is browned well on outside, but not cooked through. This will help keep the meat moist while it cooks in the crock pot. You can skip this and just dump everything into the crock pot, but it won’t be as moist and tender when it is done. Taking a few minutes to brown the meat helps a lot.

Mix together milk, mushroom soup, Worcestershire sauce, and cream cheese. Stir well so not too lumpy.
Put sauce mixture and meat and onions in crock pot, put lid on, and cook on low for 4-6 hours. You can stir occasionally.

Just before finished, boil water and cook noodles according to package directions. When noodles are cooked through, and drained, stir into crock pot. Let sit about 5 minutes, then serve.
Mix in 1/2 cup sour cream if desired.

Sweet Potato, Ham and Kale Soup with Rosemary

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
1 sprig fresh rosemary, with 1 teaspoon of it removed, chopped  (1 teaspoon if using dried)
2 cups diced sweet potatoes
3/4 teaspoon salt, divided
1/4 teaspoon black pepper (omit for AIP)
2 cups diced ham (pasture raised, nitrate free)
3 1/2 cups homemade chicken or vegetable broth (or packed low sodium)
3-4 large leaves of kale, coarsely chopped

In a large stock pot, heat olive oil over medium heat. Add garlic and cook for one minute, stirring, then add onion and 1/4 teaspoon salt. Cook for 5 minutes, until onions are translucent. Stir in sweet potatoes, remaining salt and black pepper if using, then cook for 2 minutes.

Add rosemary, ham and broth, bring to a light simmer, and cover. Cook for 20-22 minutes, then add kale and cook for 4 more minutes, until sweet potatoes are tender. Remove full spring of rosemary. Taste and adjust salt as needed. The amount of salt you need may vary depending on the broth you use. Enjoy!
If you use store bought chicken broth, you might need to adjust the salt ratios. Taste throughout cooking and add as needed. Serves 5

Christy’s Note: This is a very tasty recipe, though next time I think I may double it, there wasn’t enough left overs. I also increased stock, so I could have more broth.

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