Hot summer weather sometimes curbs appetites and makes you crave a simple, one-dish meal with a chilled salad on the side. Served together, this Beef and Mushroom Dinner and this Broccoli, Bacon and Cheddar Toss fit the bill.
The dinner is made in a slow cooker and can be ready in 3 to 3 1/2 hours. While that’s cooking, you can make the refreshing salad so it can chill until the beef and mushrooms are ready to eat. Just add a piece of garlic toast and a glass of iced tea and dinner is ready!
BEEF AND MUSHROOM DINNER
2 tablespoons olive oil
Flour to dust stew meat before browning
1 1/2 to 2 pounds beef stew meat, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 envelope dry onion soup mix
1 (4-ounce) can sliced mushrooms, undrained
1 cup sliced fresh mushrooms
3 medium red potatoes, diced
1 cup baby carrots, cut in half, lengthwise
1 (10 3/4-ounce) can cream of mushroom soup
1 soup can of water
Heat 2 tablespoons olive oil in medium skillet for a few minutes over medium heat. While oil is heating, dust stew meat with flour and sprinkle with salt and pepper. Add meat to skillet and cook until lightly browned, but not cooked through.
Lightly grease bottom and sides of the inside of a slow cooker and then sprinkle 1/4 of the packet of onion soup mix on bottom. Mix the canned mushrooms with liquid and sliced mushrooms with potatoes and carrots.
Layer half of the beef, then mushroom mixture, half of remaining dry onion soup and half of mushroom soup in slow cooker. Repeat with another layer, using all. Pour soup can of water over all.
Cover slow cooker with lid and cook on high for 3 to 3 1/2 hours.
BROCCOLI, BACON AND CHEDDAR TOSS
Salad:
3 cups broccoli florets
1 1/2 cups shredded cheddar cheese, divided
1/3 cup raisins
1/4 cup chopped red onion
8 slices bacon, crispy cooked and chopped, divided
Dressing:
1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons lemon juice
In large bowl, combine all salad ingredients, reserving 1/4 cup shredded cheese and 2 tablespoons chopped bacon.
In a small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to combine.
Sprinkle reserved shredded cheese and chopped bacon over the top of salad. Refrigerate if not used immediately. Makes about 9 (1/2-cup) servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
