Tonight's dinner disaster
I modified the Slow-Cooked Sirloin recipe from AllRecipes as follows:
(My modified ingredients)
1 lb. boneless beef sirloin steak
1 medium onion, cut into 1-inch chunks
1 medium green bell pepper, cut into 1 inch pieces
1 medium red bell pepper, cut into 1 inch pieces
16 oz. beef broth
2T. Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
(Original directions)
In a large nonstick skillet coated with nonstick cooking spray, brown beef on both sides. Place onion and peppers in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, and pepper; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through.
(What I did)
I forgot to brown the beef. I used the 2-qt. crock insert with my Hamilton Beach 3-in-1. I added more broth (the original recipe called for a 14.5 oz. can). Instead of cooking on high, I figured 3 hours on low would work with my new "hot" crock, especially if I used a smaller crock and added a bit more liquid.
After two hours on low, the meat was shoe leather and the peppers were mushy. I've had it with today's version of the slow cooker!
I wonder if the Warm setting will make my crock function like the old ones that actually cooked slowly....
(My modified ingredients)
1 lb. boneless beef sirloin steak
1 medium onion, cut into 1-inch chunks
1 medium green bell pepper, cut into 1 inch pieces
1 medium red bell pepper, cut into 1 inch pieces
16 oz. beef broth
2T. Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
(Original directions)
In a large nonstick skillet coated with nonstick cooking spray, brown beef on both sides. Place onion and peppers in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, and pepper; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through.
(What I did)
I forgot to brown the beef. I used the 2-qt. crock insert with my Hamilton Beach 3-in-1. I added more broth (the original recipe called for a 14.5 oz. can). Instead of cooking on high, I figured 3 hours on low would work with my new "hot" crock, especially if I used a smaller crock and added a bit more liquid.
After two hours on low, the meat was shoe leather and the peppers were mushy. I've had it with today's version of the slow cooker!
I wonder if the Warm setting will make my crock function like the old ones that actually cooked slowly....