Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef—loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce—are sure to have your guests asking for seconds of this potluck pleaser!
I FIRST made this delicious main dish in the '70s for a progressive dinner party. It was so easy to prepare.
This fast recipe came in handy while I was a working mom, too.
-Karen Rodgers, Verona, Virginia
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce.
I entered the Indiana State Beef Contest and won first place with this recipe. A mixture of picante sauce, ketchup, cider vinegar and veggies enhances the tender slices of steak that are served over pasta. I use bow tie pasta, but you could substitute rice.
- Ann Dixon
North Vernon, Indiana
Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. “This recipe is a family favorite as well as a great, easy company dish,” says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.—JoLynn Hill, Roosevelt, Utah
Meet the Cook: My husband and I lived for 11 years in the Arctic, where there was very little fresh produce and I had to order non-perishable groceries for a year ahead of time. This hearty soup - a meal in itself served with warm rolls - became a staple in our diet because it requires ingredients I could easily find.
-Lil Morris, Emerald Park, Saskatchewan
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”