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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Recipe Conversion
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    Recipe Conversion

    Tue Sep 13, 2005 6:20 pm Groupie
    How would I convert Dana's Beef Tips #17990 to be cooked on low in the crockpot? I haven't used mine in over a year but would like to do this in the morning.

    Thu Sep 29, 2005 5:37 pm
    Forum Host
    This is what I would do:

    Dredge the meat in a bit of flour, salt and pepper, and brown in a little oil in a skillet. Remove and place in pot. Without cleaning the skillet, saute the onion until transluscent, add to crockpot. Now take about a cup or so of the water, and pour it into the skillet over medium heat. Stir scraping up all the browned little bits from the bottom of the pan - this is pure flavor, don't throw it out! This will just take a minute or so, pour over the meat in the pot. Add the remaining cup of water, the soy sauce, worcestershire and garlic, and pepper to taste. I would not put any more salt in at this point. Note all the reviews that comment on the saltiness - I would probably cut the soy sauce in half also.

    Now here is the part that you are going to have to use some judgment. After it's cooked for 6 hours or so, about 30 min. before you want to serve, take a look at it. If the gravy in the pot seems fine, you might want to leave it be. If you want to use the gravy mix, consider how much gravy you have in the pot. I find that liquid conserves in the crockpot, and usually I end up with more liquid than I started. So if you want to add the mix, I think I would start with just half a package, and probably ladle out 1/2 c. of the liquid in the crockpot to mix it up with, then add to the pot, turn on high, and let it heat until it's slightly thickened.

    Or you can live dangerously and just use the whole pkg. with a cup of water. I just hesitate very strongly with using these packaged mixes, because of the high salt content. If you feel your gravy is good, but you'd like it thickened, take a tbl. of flour, put in jar with a 1/4 c. of water, shake until dissolved, and add to pot, cook on high. Or add a tbl. of cornstarch, dissolved in a little cold water.

    If you don't use the gravy mix and cut the soy sauce, you may need to add a little salt.

    I know it seems like a lot of work, but browning stew meat is, I think, essential to get a crockpot recipe to taste really fine.

    I hope these comments help you. I actually converted another recipe to crockpot version this morning myself, and if it turns out the way I hope it will, I am posting that recipe later today or tomorrow.
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