Fall-ish Type Food

Last week, we had rain (TONS of it), wind, and clouds every single day. It was definitely starting to feel like fall, or the End of Time. What? Nevermind. Anyway, today, the sun is out, the sky is blue, and it's warm again. The weather can't make up it's mind, which makes it hard for me to decide weather to keep grilling summery food, or make "fall food"!

Yesterday, though, we had a lovely fall-ish, comfort-style meal. My Mom used to make this for the fam when I was still in high school, and I really enjoyed it then. I've adapted the recipe for the slow cooker, which wasn't too hard. You just cook everything in a slow cooker instead of a pan on the stovetop. I doubled the tomato sauce, since I like things quite saucy. I love the herbs in here- dill, caraway seed, paprika, and I love the addition of sour cream, too.

The recipe originally comes from Taste of Home. And, it's from a cattle-ranchin' Canadian woman- no wonder it's so good!

(Note: You can use light sour cream for this recipe, but just know that it will curdle a bit. I decided to go for the full-fat this time.)

Slow Cooker Beef and Noodles

from Taste of Home

1-2 lb boneless beef round steak, rump steak, etc.

2 large onions, chopped 

3 tablespoons butter 

1/4 cup water, or beef broth

1 can (16 ounces) tomato sauce 

1 teaspoons sugar 

3 teaspoons paprika 

2 teaspoons Worcestershire sauce 

1/2 teaspoon salt, or to taste

2 teaspoons caraway seeds 

2 teaspoon dill weed 

1/2 teaspoon pepper 

1/4 teaspoon garlic powder 

1 cup (8 ounces) sour cream 

Hot cooked noodles (I used whole wheat)

1.  In a large skillet, cook onions in 2 tablespoons butter until almost tender. Remove to slow cooker. Melt 1 tablespoon butter in the same saucepan, and sear the beef on both sides. Add meat to slow cooker. Pour 1/4 cup water (or liquid of choice) into hot skillet to deglaze. Stir up cooked brown bits with a spoon, and add this liquid to the slow cooker. In a small bowl, mix the next nine ingredients. Pour over meat in slow cooker; turn slow cooker to Low, and cook for about 8 hours. If cooking on High, cook for 4-5 hours or until meat is tender. Shred meat with two forks, and stir to coat with sauce. Turn off slow cooker, and whisk in the sour cream. Serve with noodles. Yield: 4-7 servings.

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