Dear Readers of the Greater Rochester area,
Since Jeannette has became disabled, her husband does most of the grocery shopping. For one thing he’s much faster and he saves a lot more money than Jeannette ever did. He shops mostly at the Wegmans store, on Holt Rd., in Webster. About three weeks ago he purchased one of Wegmans seasoned beef shoulders in a sealed package. He intended to take it to work for one of his dinners. Well, as sometimes happens with products we purchase, they get shoved to the back of the refrigerator and are forgotten. That’s exactly what happened to this poor beef shoulder. When Jeannette discovered it in the back of the deli drawer, she asked her husband what should be done with this beef shoulder? He told her that he thought it would cook best in the crock pot. That’s exactly what she did with it, and, boy oh boy, it turned out so that it melted in your mouth, delicious. So for today, we are going to cook a seasoned beef shoulder with mushrooms and onions in a creamy wine sauce. Now, if you’re ready, let’s cook.
Here is a list of supplies you will need:
A crock pot
A cutting board and a sharp knife
A spoon to stir with
Here is a list of ingredients you will need:
A seasoned beef should (enough meat to feed 2 people)
A medium to large sweet onion cut in half and sliced
8 oz. of sliced mushrooms
1 bottle of white cooking wine or any type of white wine you may have around the house.
2 cloves of garlic sliced into thin pieces
1 can of cream of mushroom soup. For those of you that have gluten issues, Wegmans does make a gluten free cream of mushroom soup.
To start with, take your garlic and slice it into thin horizontal slices. Next make slits into the beef shoulder and insert the garlic slices into the slits. Next place the beef shoulder in the crock pot. Now cut your onion in half, then cut it into quarter inch thick slices. Place the slices around the meat. Next take your mushrooms and place them on top of the meat and onions. Now pour in half a bottle of the white cooking wine. Then cover the crock pot and cook on the high setting for 3 hours. After 3 hours stir the mushrooms and the onions around, so that the liquid in the pot covers them. Now turn the crock pot to low for another 3 hours. After the 3 hours is up, remove the beef from the pot. Then, take your can of cream of mushroom soup and stir it till it is thoroughly blended in with the liquid and the mushrooms and onions. After everything is blended together, place the beef back in the pot and cook for 30 – 60 minutes more. When the cooking time is up, remove the beef to a separate plate and slice. Serve with rice and green beans for an entire entrée. The beef and sauce go very well over the rice. This meat was so tender, Jeannette and her husband didn’t even need a knife to cut it with. The flavor was phenomenal. Jeannette and her husband love meals like this. They take very little effort to make and are very nutritious and delicious when cooked.
Jeannette hopes you will enjoy this very easy beef shoulder meal. Jeannette would also love to hear from you. So if you have any original recipes you would like to see featured on this site, she would be happy to post them for you. Also if you have original recipes that you need to be converted to gluten free, Jeannette would be happy to do that for you too. Jeannette can be reached at: email@example.com. Until next time, remember that if you can read you can cook.