1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste). Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top. Place the browned beef in the crock pot...
Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms. Stir and cover. Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk. Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender. When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes. Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!! We had a great meal! We put the kettle beef over our mashed potatoes and our biscuits.
Some background to why I have this very fattening recipe on my site...
For years, one of my favorite places to eat was Outback. The main reason for that was the delicious pasta dish called Toowoomba Pasta...I knew everytime I went there, I would be ordering that calorie filled pasta with the creamy sauce full of craw-fish, shrimp and mushrooms. For some strange reason, they decided to discontinue this dish and it is no longer on the menu. I have not had it in many years, so when I found this recipe, I knew I had to include it on the site. It has great 4 star reviews. Be sure to adjust the inclusion of cayenne pepper if you do not want it so spicy. Enjoy!
1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free))
shredded fresh parmesan cheese
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