Recipes

Instructions: 

1.  Cut round steak into pieces approximately 1 inch in size; this can be done when the meat is still partially frozen.

2.  Add all crock pot/slow cooker ingredients to a crock-pot or slow cooker.  Remove sticks from Mango bars by microwaving frozen, unopened bar for 10 seconds on high, then twist stick and remove.

3.  Cook on high for 4 -5 hours or until meat is tender and cooked through.  Stir occasionally.

4.  Remove meat, mushrooms and pieces of mango from pot using a slotted spoon and set aside. 

5.  Clarify remaining sauce:  line strainer with clean double sheet of white paper towel, place strainer over bowl, slowly pour remaining sauce from crock pot into strainer.  Let set until all broth has drained through.  Discard paper towel, save clear broth.

6.  Measure 1 c. of broth and combine with cornstarch.  (Measure cornstarch into a microwave safe container.  Slowly add broth to cornstarch, mixing with a whisk to keep it smooth.)  Microwave broth and corn starch mixture on high for 3 minutes until thick and bubbly.  Stir half way through.

7.  Add up to 2 more cups of broth to thickened mixture.  Slowly stir in sour cream, add meat, mushrooms and mango pieces.  Reheat in microwave just until it is hot - do not boil.

8.  Serve over hot noodles and garnish with additional ripe mangoes. 

Recipe submitted by:
Judy Clark
Frankfort, IN 46041