Saturday, May 20, 2006

Dutch-style Beef and Cabbage (crockpot) Recipe

I made the dish with the cabbage cooking with the meat but I think the cabbage would been a lot better boiled rather than cooked with the meat. The entree taste good except a little too salty for my taste but I add very little salt to my food. Next time I will not add the salt to the flour because salt in the bouillon or I might use a can of beef broth. You might want to consider add 1 cup water instead of 3/4 of a cup. I would make this recipe again for a busy day I need a slow cooker recipe.

1 1/2 lbs beef round steak, sliced in thin strips
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
2 large onions
3/4 cup hot water
1 tablespoon cider vinegar
2 teaspoons beef bouillon granules
1 head cabbage

Slice round steak into thin strips.
Combine flour, salt, and pepper; coat meat with flour mixture.
Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
Add onions.
In same skillet, add water, vinegar, and bouillon granules.
Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
Cover and cook on LOW for 8 hours.
About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.

You can also add the cabbage at the top of the crockpot meat and potatoes and cook with the meat.
Serve beef mixture over cabbage wedges.

Oven Method
Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
Check liquid during baking and add more if too dry.

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