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Steak and Potato Cream Soup in Slow Cooker
Steak and Potato Cream Soup in Slow Cooker

Before you jump to Steak and Potato Cream Soup in Slow Cooker recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

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Maybe the food isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically effective when it’s full before a cycle is commenced. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

The kitchen on its own offers you many small ways by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. A lot of it truly is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to steak and potato cream soup in slow cooker recipe. To cook steak and potato cream soup in slow cooker you need 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Steak and Potato Cream Soup in Slow Cooker:
  1. Provide 500 grams cubed steak (I used saikoro – cubed beef steak, but you can cube sirloin, tenderloin, or other cut that you fancy)
  2. Use 1 tbsp oil
  3. You need 4 potatoes, scrubbed and diced
  4. Prepare 2 onions, peeled and diced
  5. Provide 1/2 tsp chopped lemon peel
  6. Prepare Juice from 1 tsp lemon
  7. Get 2 tsp garlic paste
  8. Get 1 1/2 tsp salt
  9. Provide 500 ml beef broth
  10. Take 250 ml cooking cream
Instructions to make Steak and Potato Cream Soup in Slow Cooker:
  1. Brown the beef with oil.
  2. Add the beef to the slow cooker. Add potatoes and then onion. Add lemon peel and juice. (These will add a slightly tangy flavor. Omit if you don't like them.)
  3. Add garlic paste, salt, and beef broth. Stir a bit.
  4. Cook on HIGH for 3 hours (or 6-8 hours on LOW).
  5. After 3 hours, add cooking cream and stir. Turn off the slow cooker. I waited for about half an hour before consuming, but I suppose you can sample it right away. Adjust the taste when necessary.

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