@vonny,
Awesome post Von
Absolutely beautiful pictures I'm in awe of England. And LOVE the others for the boys
I've done that, the sweeping thank goodness that's over.. Would love to get to England.
Thought you may laugh at the slow cooker next to a friggen microwave lols. How did the witch find that, witch?
LOVE cooking in them Slow cookers not so much microwaves but they work well for sure .. Get scared to leave the home and come home to the meal, can't doo that yet with slow cookers..... But OMG you are going to be in heaven and I AM OVER THE MOON that you finally have one Von.. You are going to have so much fun, I can even hear it (so to speak) in your voice
Watch out world. She'll run a restaurant in 6 months.
Here is one for you maybe? I just googled .....x
Ingredients
Serves: 8
1 tablespoon vegetable oil
3 onions, sliced
3 cloves garlic, chopped
1/4 cup (30g) smoked Spanish paprika
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1.5kg chuck steak or casserole meat cut into 2cm cubes
3 tablespoons (60ml) vegetable oil, divided
1 1/2 cups (315ml) water
185g tomato paste
1 packet (375g) fettuccine or other long pasta
1/2 cup (125ml) sour cream (optional)
8 sprigs fresh parsley (optional)
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Directions
Preparation:40min › Cook:5hours › Ready in:5hours40min
1.Heat 1 tablespoon oil in a large frypan over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
2.Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
3.Heat one tablespoon of the oil in the frypan over medium-high heat. Put a third of the meat into the frypan and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the frypan and scrape the browned bits from the pan; pour this liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of meat. Add another tablespoon of oil to the frypan and cook the next batch the same way; repeat till done.
4.Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
5.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and cook uncovered, stirring occasionally, according to packet directions, until done. Drain.
6.Serve the goulash over the pasta with a dollop of sour cream and a sprig of parsley.
I wanna know what your first dish is..... well, we all do
Not sure what I think of potato salad with this, where are the greens? But you can see the meat looks SOOOOO tender ..