Tower of Steak with onions or make out the crock pot and make a delicious beef Bourguignonne

One of the best ways to cook and keep the kitchen cool on hot days, have a hot meal ready when come you home on cold days, or simply prepare a delicious meal on the busy days of using your slow cooker or crockpot. These delicious recipes for beef Bourguignonne and a round with onion Steak will become real to go recipes and favorite family!

BEEF BOURGUIGNONNE

roast beef boneless 1 lb., cut into 3/4 inch cubes
canola oil 2 tbsp
1 large onion, chopped
1 clove chopped garlic
wines of Burgundy of 1 1/4 cup
beef broth 1/2 cup
thyme 1 tsp dried
3/4 TSP dried Marjoram
1/2 tsp salt
1/4 TSP pepper
2 Bay leaves
3 cups fresh whole mushrooms
4 medium carrots, cut into 3/4 inch pieces
2 cups frozen small whole onions
3 tbsp cooking quick tapioca
1/4 cup cold water
2 tbsp flour all-purpose
2 slices bacon, crisp fried, crumbled
3 cups hot butter noodles

In a large skillet, heat the oil until this that hot. Add the cubes of beef, onion and garlic; Cook until beef is browned and onion is tender. Drain.

ROUND WITH ONION STEAK

beef lb 2 towers of steak on 3/4 inch thick
1/4 cup flour
1/2 tsp salt
the couple dashes black pepper
canola oil 2 tbsp
1 medium large onion, sliced
1 can (10 3/4-oz) creamy celery condensed, non-diluted
1/2 tsp dried oregano
thyme 1/4 TSP dried
1/3 cup of cold water
3 tbsp flour

Trim any excess fat from the round steak cut steak into 6 equal parts. Mantle of meat in 1/4 cup flour; Book gently with a meat mallet. Sprinkle the meat with salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat on both sides in the pan. Remove the meat from the Pan and places it in the crock pot or slow cooker. Discard the drippings from the Pan, reserving on a tablespoon.

Cook the onion in the drippings in skillet; incorporate the soup of celery, oregano and thyme to mix well. Pour the soup on the meat mixture in the saucepan. Place the cover on the stove and cook the low setting for 8 to 10 hours.

Measure 1 1/2 cup of the cooking liquid and place in saucepan. Mix cold water slowly in the 3 tablespoons of flour; mix in liquid. Cook, stirring, until thickened and bubbly. Season, if necessary. Serve on pieces of steak.

In a slow cooker a crock pot or 4 litres or pleased layer, carrots, mushrooms and onions. Sprinkle tapioca on all. Place the mixture of meat at the top vegetables and add thyme, leaves of Laurier, marjoram, salt and pepper. Combine the Burgundy and beef broth; Pour on the meat.

Place the cover on the pot and cook on low for 10 to 12 hours or up to 5-6 hours until the meat and the vegetables are tender. Discard the Bay leaves, and then incorporate the crumbled bacon. Serve on noodles in hot butter.

Enjoy!