Meal: Crock Pot Beef Stroganoff with Spinach Pear and Avocado Salad

Crock Pot Beef Stroganoff:
This is such a hearty, satisfying meal. Its great to come home to after a long day. Just boil up some noodles and your ready to eat.

Ingredients
1 lb flank steak, cut into 3-inch strips
1/2 cup flour
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, thinly sliced into rings
8 oz fresh mushrooms, sliced
1 (10 oz) can beef consomme
1/4 cup dry white wine

1 1/2 cups sour cream
1/4 cup flour

wide egg noodles, cooked

In a bowl combine 1/2 cup flour, salt, pepper and dry mustard. Toss steak strips in the flour mixture to coat thoroughly. Place coated steak strips in the crock pot. Stir in onion rings and mushrooms. Add beef broth and wine, stir. Cover and cook on the low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot wide egg noodles.

Rival Crock Pot Cooking - 1975



Spinach Salad with Avocado and Pear:
This is such a lovely salad that pears well with the creaminess of the stroganoff.

Ingredients
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Valbreso feta cheese (about 2 ounces)

For the dressing:
1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper

Whisk first 6 ingredients for the dressing in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with cheese.

Bon Appétit December 1995