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Beef and Potatoes
2 lb Lean ground beef
1 cn Condensed tomato soup
1 ts Salt
6 md Potatoes
1/2 ts Pepper
1 c Light cream
1/4 c Finely chopped onions
In large skillet or slow cooker with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In slow cooker arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 min. Makes 6 servings.
As you can see by the image, I served this recipe with Creamy Corn.
As there was only two of us for dinner, I cut the beef in half and filled up the crockpot with potato.
I used my mandolin to slice the potato. The potatoes were Russets that were on sale this week.
When I was going to add the cream, I decided to skip it because the cream didn't smell right. (Well, it had been in the fridge a week or so.)
The recipe was tasty and very filling. Both of us thought it was nice, and I would consider making this one again.
If you are going to use the 2 pounds as stated in the recipe, you'll probably get four to five servings out of it, more if you have a larger slow cooker and you fill the insert with potato.
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