Tag: Slowcooker

RosemaryThyme Slow Cooker Ground Beef Stroganoff

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A cozy supper doesn’t have to be complicated or expensive. 🌿💛 This easy beef stroganoff starts with one pound of lean ground beef, adds mushrooms and a creamy sauce, and brings everyone to the table with a bowl of comforting egg noodles.

RosemaryThyme Slow Cooker Ground Beef Stroganoff

Serves: 4–6
Prep: About 20 minutes
Slow cooker: LOW for 3–4 hours, plus finishing time

Ingredients

  • 1 pound organic 93% lean ground beef from Walmart
  • 1 medium yellow onion, diced
  • 8 ounces fresh white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil, if needed for sautéing
  • 2 cups unsalted beef broth
  • 1 teaspoon Great Value dried thyme
  • ½ teaspoon Great Value paprika
  • ½ teaspoon Great Value ground black pepper, or to taste
  • 1 tablespoon dried chives
  • 2 tablespoons Great Value cornstarch
  • 2 tablespoons cold water
  • 4 ounces Great Value Neufchâtel cheese, softened and cubed
  • ½ cup Daisy light sour cream
  • 8 ounces Great Value wide egg noodles
  • Optional: fresh parsley for serving

Directions

  1. Brown the beef. Cook the ground beef in a skillet over medium heat, breaking it into crumbles, until fully cooked. Drain if needed and transfer to a 4-quart slow cooker.
  2. Soften the vegetables. In the same skillet, cook the onion and mushrooms for about 6–8 minutes, adding the olive oil if needed. Stir in the garlic for the final 30 seconds. Transfer to the slow cooker.
  3. Let it simmer. Add the broth, thyme, paprika, pepper, and chives. Stir, cover, and cook on LOW for 3–4 hours.
  4. Thicken the sauce. Mix the cornstarch with the cold water until smooth. Stir into the slow cooker. Cover and cook on HIGH for 15–20 minutes, or until the sauce begins to thicken.
  5. Cook the noodles. Meanwhile, cook the egg noodles according to the package directions until just tender. Drain.
  6. Make it creamy. Stir the softened Neufchâtel cheese into the hot beef mixture until smooth. Turn off the slow cooker. In a small bowl, mix the sour cream with a few spoonfuls of warm sauce, then gently stir it into the pot.
  7. Bring it together. Fold in the cooked noodles and serve promptly. Sprinkle with parsley, if desired.

Helpful Notes

• Cooking the noodles separately helps keep them tender and prevents them from absorbing all the sauce.

• For a thinner sauce, stir in a splash of warm broth.

• Frozen sliced mushrooms can replace fresh; sauté until the excess liquid evaporates.

• Onion, garlic, and mushrooms may be omitted to suit your household.

• Refrigerate leftovers within two hours and use within 3–4 days. Reheat gently with a splash of broth.

A little RosemaryThyme note 🌿

One package of ground beef, a few everyday ingredients, and a little help from the slow cooker—that’s my kind of family supper. Serve with green beans or a simple salad and enjoy a peaceful meal together.

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Fall in Love with Home Again. 🌿💛🏡

Creamy Slow Cooker Root Vegetable Soup

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🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

  • 2 bags (20 ounces each) Great Value Frozen Root Blend
  • 1 carton (32 ounces) Swanson Unsalted Chicken Broth
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon black pepper
  • A small pinch of ground nutmeg
  • ½ to ¾ cup Carnation Fat Free Evaporated Milk
  • 1–2 teaspoons lemon juice, to taste
  • Optional: chopped chives or parsley for serving

Directions

  1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
  3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
  4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
  5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com