Ingredient: ground pepper

Slow-Cooked Beef Burgundy

How To Prepare
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

Garlic and Chive Mashed Potatoes

Print Recipe
 Garlic and Chive Mashed Potatoes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Wash, peel and quarter your potatoes. Place them in a medium pot and cover with water. Bring to a boil, then cook for 12-14 minutes, until tender. 2. While potatoes are cooking, in a small pot, bring to a boil 1 1/3 cup of unsweetened rice milk with 2 smashed garlic cloves. As soon as milk starts to boil, remove from heat and let it stand. 3. Remove cooked potatoes from heat and drain them. First mash them with a potato masher, than with a hand mixer. I mash mine in the same pot. Place mashed potatoes back on the stove over medium heat and stir them constantly for about two minutes until they are slightly dry. Remove from heat. 4. Add 1 1/3 cup of rice milk mixture to the mashed potatoes, but discard the garlic cloves. Add 1 Tbsp of chives. Season with pepper and onion powder. Mix everything together until well combined. 5. Serve warm and garnish with chives.
Share this Recipe