This is a great base recipe but I would do the following additions to add those layers of flavors. Salt and pepper and sprinkle flour into your meat. In a iron skillet with a little EVOO brown your meat. Don't crowd the pan. Add the meat to the crockpot. Then using the same skillet through in your onions and garlic, I mix it around bringing up those juices and meat leftovers on the bottom if the skillet. After a few minutes I add the beef stock to the skillet to bring up all that flavor from the bottom of the skillet. Transfer to the crockpot. Then add your soup with 1 can of water. Add your Worcestershire, salt and pepper to taste, rosemary, thyme and a dab of kitchen bouquet. I cook it for 8 hours in the slow cooker. Then 30 minutes or so prior to eating I sauté the mushrooms with some butter in an iron skillet then add that to the crockpot. Add Sour cream and a little cream cheese right before serving. I serve it over extra broad egg noodles.
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This is a great base recipe but I would do the following additions to add those layers of...