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60+ Minutes |
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: 1. Cut off any excess fat from the piece of meat. Make sure it is medium quality meat (not riddled with fat viens). Pat with damp paper towl to clean.
2. Put in crock pot and pour soup package over beef. Pour 1/2 cup water over beef, but do not pour all of the water directly over beef
. Make sure that some onion/beef mix is still on top of beef.
3. Cook on low for 8 hours. Serves about 4. Try with broccoli and baked potato soup.
| Ingredients:
1 Pound(s) beef rump roast
1 Package(s) beefy onion soup mix
1/2 Cup(s) water |
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Baked Potato Soup
1/2 bacon bits
4/23 Pound(s) butter
489/5000 Pound(s) flour, white
1 1/4 Quart(s) milk
4 potato, baking
326/625 Ounce(s) chives
1 1/2 Ounce(s) sour cream
87/2000 Ounce(s) salt
869/10000 Ounce(s) bell pepper, red
10 2159/5000 Ounce(s) mexican grated cheese
87/2000 Ounce(s) garlic powder |
Directions:
1. Bake potatoes for 1-2 hours in oven at 425 degrees. When soft and outer skin is crunchy take out of oven. Let cool, then use spoon to get potato out of skin and set aside. Throw away skins.
2 In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.
4 Reduce heat, and simmer 10 minutes. Mix in spices and sour cream. Continue cooking, stirring frequently.
NOTE: Add cheese, chives and bacon bits at the END on top of individual bowl as desired.
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