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8
2 pounds beef round or sirloin steak, cut into
1
⁄
2
-inch strips
salt as desired
1
⁄
4
teaspoon black pepper
1 pound fresh mushrooms, sliced
Place all ingredients except flour and sour cream in the multi-cooker with crockery liner in place. Set heat
control at 250° to 300°. Cover and cook for 4 to 6 hours. Combine flour and sour cream; stir into beef mix
-
ture during the last 30 minutes of cooking. Serve over cooked egg noodles. 6 servings.
1 package onion soup mix
1 cup water
******
1 tablespoon flour
1 cup sour cream
Easy Beef Stroganoff
2 pounds ground beef
1
⁄
2
cup rice
1 teaspoon
salt
1
⁄
2
teaspoon pepper
1 onion, minced
1 egg, beaten
******
3 tablespoons brown sugar
1
1
⁄
2
tablespoons paprika
Combine ground beef, rice, salt, pepper, onion, and egg. Form into 12 meatballs. Preheat multi-cooker (with-
out crockery liner) at 375° and brown meatballs. Remove meatballs; clean multi-cooker with damp cloth.
Place crockery liner in multi-cooker; add meatballs. Combine remaining ingredients; pour over meatballs.
Set heat control at 250° to 300°. Cover and cook 4 to 6 hours. 6 servings.
1 teaspoon salt, or to taste
1
⁄
2
teaspoon dry mustard
1 teaspoon chili powder
1
⁄
8
teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
1
1
⁄
2
cups tomato juice
1
⁄
3
cup chili sauce
1
⁄
3
cup vinegar
Porcupine Meatballs in Barbecue Sauce
2 pounds round steak, cut into serving pieces
1
⁄
2
cup flour
salt and pepper, as desired
1
⁄
2
cup chopped onion
Dredge round steak in flour seasoned with salt and pepper. Combine round steak and remaining ingredients
in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°. Cover and cook for 4 to 6
hours. 6 servings.
1
⁄
4
cup chopped celery
1
⁄
2
cup green pepper, diced
1 10
1
⁄
2
-ounce can tomato soup
1
⁄
2
cup water
Swiss Steak
4 boneless pork chops,
3
⁄
4
-inch thick
1
⁄
4
cup ketchup
1
⁄
4
cup apricot preserves
2 tablespoons packed dark brown sugar
2 tablespoons cider vinegar
Place pork chops in the multi-cooker with crockery liner in place. Combine remaining ingredients and pour
over pork chops. Set heat control at 250° to 300°. Cover and cook for 4 to 6 hours. 4 servings.
1
⁄
4
cup teriyaki sauce
1
⁄
2
teaspoon crushed red pepper
1
⁄
2
teaspoon dry mustard
1
⁄
4
teaspoon ground pepper
1 cup onion, sliced
Apricot Barbecue Pork Chops