Ingredients

• 900g cubed beef
• 225 g pancetta
• 200g cooked and peeled whole chestnuts
• 1pint rich Madeira
• 2 tblspns olive oil
• 2 sliced medium onions
• 2 sliced garlic cloves
• 20g dried porcini mushrooms
• 175g dark chestnut mushrooms
• 1 tblspn plain flour
• fresh thyme
• 2 bay leaves

Directions

Heat oven to 140c – very low

heat oil and cook onions for about 6 mins until dark, add garlic, cook for a minute then remove the lot with slotted spoon.
Add pancetta till golden then remove
Add more oil and brown cubes of meat in batches
Remove and then add chestnut mushrooms
Everything now should be in a large casserole dish
Sir well, add seasoning, add madeira, then all the other stuff including the dried porcini mushrooms. Bring to simmering and then put in over for 2.5 hours.

Ingredients

• 2 tablespoons vegetable oil
• 4 shoulder lamb chops, about 3/4 inch thick
• 2 cups beef bouillon
• 2 tablespoons prepared horseradish
• 1/4 cup flour
• 1/4 teaspoon pepper

Directions

Heat oil in skillet; cook lamb until browned on both sides. Remove from pan. Reserve drippings. Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened. Return lamb to sauce in skillet. Cover; simmer 40 minutes or until meat is tender.

Ingredients

• 1/2 cup milk
• 1 egg, lightly beaten
• 6 pork chops(1 inch thick)
• 1 1/2 cups crushed saltines
• 1/4 cup vegetable oil

Directions

In a shallow pan, combine milk and egg. Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating. Heat oil in a large skillet. Cook pork chops, uncovered, for about 8-10 minutes per side or until browned and no pink remains inside. Yield: 6 servings

Ingredients

• 1 1/2 to 2 lbs. round steak
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 onion, sliced
• 3/4 tsp. garlic salt
• 1 tbl. Worcestershire sauce
• 1 (14-oz.) can beef broth
• 1 tbl. ketchup
• 2 tbls. dry white wine
• 1/4 lb. fresh mushrooms, sliced
• 1/2 cup flour
• 1 cup sour cream

Directions

1. Cut steak into ø-inch strips. Coat with salt and pepper. Drop into bottom of slow-cooking pot with onion.

2. Mix garlic salt, Worcestershire sauce, broth and ketchup. Pour over meat.

3. Cover and cook on Low for 6 to 8 hours or until tender. Turn to High and add wine and mushrooms.

4. Dissolve flour in small amount of water and add to meat mixture, stirring until blended. Cook on High for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles.

From Recipe is from Mable Hoffman’s “Crockery Cookery.”

Serves 5 to 6.

Ingredients

• 8 cups coarsely shredded cabbage8 cups coarsely shredded cabbage
• 3 med. potatoes, cut into 1/2″ cubes
• 1 med. onion, chopped
• 1 3/4 t salt
• 1 can (14.5 oz0 chicken broth
• 1 can (14.5 oz0 chicken broth

Directions

In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all. Place sausage on top (slow cooker will be full, but cabbage will cook down). Cover and cook on low for 8 – 9 hours or until vegetables are tender and sausage is heated through.
Yield: 6-8 servings.