WoW, not only has Monday arrived on what seems like the heels of last Monday, it’s also the last Monday of September. September seemed to fly by much quicker than I would have liked it to, the grandbabies just went back to school it can’t possibly be September 30 already….I’m not ready to slide into October!!
Working, even part-time, has attributed to the days just flying by. When I was home full-time one day just kind of melted into the next but now that I’m out of the house six hours a day and hanging out with little Eric a few days a week before coming home I’m back on a schedule of sorts so as I check off things that need to get done and routine tasks time just flies by.
Fall and winter are not my favorite times of the year. Now is the time I start my countdown to next spring with holidays; Halloween, Thanksgiving, Christmas and New Year. Come on…..let’s bring them on, celebrate and move on to the next. January 1st the excitement increases, now it’s a down hill slide into Spring; slushing through Valentine’s Day, breezing into Easter Sunday and Memorial Day until summer arrives once again, bringing warm temperatures, lots of color and time outside.
But, it is fall and with the changing of the seasons and temperatures comes heartier meals; soups, stews, sauces. I pinned this Mongolian Beef recipe from the “Meet Penny” blog at http://www.meetpenny.com/2013/06/recipe-crock-pot-mongolian-beef/ while surfing on Pinterest. I pinned it a while ago and kept passing it over all summer, waiting for the weather to get a little cooler and for Joshua’s flag football season to begin so that I could throw it into the crock pot and have a (hopefully) delicious meal when Walt and I got home.
I made this dish a few weeks ago and it was fantastic, Walt and I both loved it. Of course I made a few minor little changes…
Instead of using the London Broil or the beef tip roast I just used 2 lbs. of stew beef and the beef was amazingly tender*
Instead of dry sherry I used a mixture of apple cider vinegar and water**
- I purchased already slivered carrot strips – next time I will slice the carrots, my thin carrot slivers got lost in the meat and the sauce, I’d rather have carrot slices that I can pick with a fork***
- I used ground ginger instead of fresh****
This was the perfect dish to come home to on a Sunday afternoon after a football game. We walked through the door and the house smelled wonderful, I made rice (not instant) and we were ready to eat. Give it a try, I bet you’ll love it too.
MONGOLIAN BEEF – SLOW COOKER STYLE
What You’ll Need:
1.5 – 2 lbs. Stew beef*
1/4 cup corn starch
1 medium onion thinly sliced
3-4 large carrots sliced thinly***
1/4 tsp. ground ginger****
2 cloves minced garlic
3/4 cup soy sauce
1/2 cup water
2 tbsp. apple cider vinegar and 2 tbsp water to equal 1/4 cup (Replaced 1/4 cup dry sherry)**
3/4 cup brown sugar
1/4 tsp. black pepper
- Toss beef strips/pieces in cornstarch and set aside
- Mix remaining ingredients in your crock pot and place beef over top (Don’t mix in sauce yet)
- Cover and cook for 6 to 8 hours
- Gently stir the beef into the sauce mixture and serve over rice