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Easy to make in the crock-pot with a few hours notice. Beware - makes the whole house smell wonderful for hours.

2 ½ lbs. lean boneless round steak
5 cloves garlic, minced
2 c. Burgundy or other dry red wine
1 can cream of mushroom soup
1 can beef consommé
1 envelope onion recipe soup mix
6 C. sliced fresh mushrooms
1 (16 oz) package frozen pearl onions
3 T. flour
½ C. water
24 oz. medium egg noodles, uncooked
¼ C. grated Parmesan cheese
¾ C. sour cream

Trim fat from steak, cut into 1-inch cubes. Cook over medium heat 9 minutes or until no longer pink. Drain well.

Sauté garlic one minute in large skillet or Dutch oven. Add wine & next 3 ingredients; stir well, and bring to a boil. Blend flour and water in small bowl; add to sauce.

Combine steak, mushrooms and onions in crock pot, add sauce. Cook 1-2 hours on high.

Cook egg noodles, drain. Toss with sour cream-Parmesan cheese mixture.

Derived from Cooking Light
chickencobbler.jpg

A cross between chicken and dumplings and chicken pot pie, made earthier with the addition of mushrooms. Personally, I find traditional chicken pot pie to be a little bland, so I really liked the stronger flavors of this dish. However, it did come out a little dry, so next time I'd up the amount of broth. Also maybe halve the amount of biscuit topping so it's less bread heavy.

1 leek, well washed and chopped
Salt and black pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 tablespoons cornstarch

1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk (see note)
1 egg.

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes. Or use 3 parts plain yogurt to 1 part milk.


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