Crockpot Beef Heart Stuffed With Bacon Mushrooms And Onions Recipe 4

Steps:

• Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.

Steps:

• Remove stems from the mushrooms.
• Saute shallots, onions and garlic in butter until tender (be careful not to burn the garlic).
• Add the thyme and cayenne.
• Stir in the bacon.
• Stir in the bread crumbs.
• Stir in the cream cheese until melted.
• Add the Swiss cheese and half of the parmesan cheese and mix thoroughly until melted (the mixture does kind of clump together but that is fine).
• With a small spoon, spoon mixture into large mushrooms caps.
• Place on baking sheet and bake at 350 degrees for approximately 20 minutes or until mushrooms are tender and the mixture starts to bubble.
• Sprinkle remaining parmesan cheese on top and bake for another 5 minutes until it is melted.
• The time to bake may vary depending on the size of your mushrooms, the type of pan you use and your oven so alter the cooking time to suit your situation.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
• In a large skillet, cook bacon over medium heat until crispy.
• Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
• Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
• Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
• Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture - it's okay if they overflow a little.
• Sprinkle Panko bread crumbs over mushrooms.
• Bake for 20 minutes or until golden brown. Let cool to touch and serve.

Steps:

• Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
• Add mushrooms and onions to crockpot.
• Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.

Steps:

• Clean mushrooms, remove stems.
• Fry bacon until crisp and then crumble.
• Sauté onions in a bit of the bacon grease until softened.
• In a small bowl mix crumbled bacon, Miracle Whip and onions. Sometimes I go ahead and mix in cheese.
• Fill each cap with mixture, then if you didn't mix in your cheese already, sprinkle the tops with cheese.
• Bake at 300°F until cheese is melted and warmed through.

Steps:

• Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
• Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
• Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
• Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
• Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.