December 9, 2016
Happy FRIDAY!!
woo hoo, Slow Cookerers -- we made
it!!
:-)
I hope you enjoyed your week.
Friday night is typically "Take Out Fake Out" night in the O'Dea household and today I've got a great dinner idea for you that you might not have thought of before.
Philly Cheesesteak
Soup.
I like making this as a way to get our "fix" of cheesesteak flavor without being bogged down with lots of bread and unneeded carbs.
(this is because I want to save my carbs for cookies and fudge and eggnog.)
#nojudging
serves 4 to 6 ish
1 pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)
4 cups beef broth
2 cups skim or 2% milk
1 tablespoon butter
1 yellow onion, peeled and cut in slices
2 bell peppers (I used one green, one red)
2 teaspoons Worcestershire sauce
3 cloves chopped garlic
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
8 ounces provolone cheese (to add at the very
end)
The Directions.
Add the 1 tablespoon of butter to your crockpot and turn it on high to melt.
Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic.
Add the Worcestershire, salt and pepper.
Stir in the beef broth and milk.
Cover and cook on low for 6 to 7 hours, or on high for about 4 - 5.
The soup is done when the meat has reached the desired tenderness.
Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.
Can I use FULL FAT MILK?
yes -- when you cook with high fat milk at a simmering point for a long time it can separate on you -- SO my suggestion would be to cook your soup all the way with just the beef broth and then 30 minutes before serving stir in the milk.
because the crockpot is now not very full (since the only liquid is the broth) your dinner will cook MUCH faster -- check
it after 5 hours on low, 2 hours on high)
The Verdict.
This is a delicious soup. I was very pleased with the flavor of the broth.
The broth is thin, if you feel you'd like a thicker broth,
you can make a roux on the stove with the butter and some flour before adding to the crockpot.
I don't like cooking before cooking, and opted to not bother with this step.
But I also don't care if the broth is thin. If thin broth bothers you --make the roux.
(PS this will also substantially raise your carb count and flip you out of the "keto zone" if that is a concern to you...)
My kids really liked this. They didn't eat the vegetables, though.
enjoy!! happy slow cooking!!!
