Crock Pot Pork Sandwiches

 

Ingredients

  

1.5 Pounds Thin Sliced Sirloin Steak 

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.

Serve on buns with cheese.

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#fR5Kx0q3OBcLZstH.99

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#FFhSWvJb6G4d3OGY.99

Easy Crescent Taco Bake

 

Easy Crescent Taco bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 375°F.
Unroll dough; separate into 8 triangles.

Place in ungreased 9-inch square pan or 10-inch pie plate;
press over bottom and up sides to form crust.

In 10-inch skillet,
cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in crust-lined pan; sprinkle with cheese.

Bake 14 to 17 minutes
until crust is deep golden brown and cheese is melted.

Served topped with lettuce and tomato, if desired.

French Onion Soup

 

Ingredients

6 large onions, chopped

½ cup butter

6 cans (10-12 ounces each) condensed beef broth, undiluted

1-1/2 teaspoons Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

Shredded Parmesan and shredded part-time mozzarella cheese

 Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27