French Dips with Mushrooms |
|
 |
Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
|
I found this recipe in the Better homes and gardens Crockpot cookbook. Something different to make in the crockpot and very good with just a salad. Ingredients:
3 -3 1/2 lbs beef bottom round steaks or 3 -3 1/2 lbs rump roast |
4 portabella mushrooms (3 to 4 inches in diameter) |
1 (14 ounce) can beef broth, seasoned with onion |
8 hoagie rolls, split and toasted |
1 large red onion, cut into 1/2 inch slices |
Directions:
1. Trim fat from roast.
2. If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
3. In a large skillet brown meat on all sides in hot oil.
4. drain off fat.
5. Transfer meat to crockpot.
6. Clean mushrooms; remove and discard stems.
7. Cut mushrooms into 1/4 inch slices.
8. Add to crockpot.
9. Pour broth over meat and mushrooms.
10. Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
11. Remove meat from crockpot; cover and let stand for 10 minutes.
12. Meanwhile, using a slotted spoon, remove mushrooms and set aside.
13. Thinly slice meat.
14. Arrange meat, mushroom slices, and onion slices on toasted buns.
15. Pour cooking juices into a measuring cup; skim off fat.
16. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.
|
|