CROCK POT BEEF MARSALA
A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.
Provided by TheDancingCook
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
- Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
- Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
- Serve with or over rice, egg noodles or mashed potatoes.
SLOW COOKER CHICKEN MARSALA
Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.
Provided by Katerina | Diethood
Categories Dinner
Time 4h10m
Number Of Ingredients 14
Steps:
- Lightly grease a 6-quart slow cooker with cooking spray and set aside.
- Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
- Transfer chicken to slow cooker and top with mushrooms and garlic.
- Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
- Pour wine over chicken and mushrooms.
- Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
- Remove chicken breasts from slow cooker and set aside on a plate.
- Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
- Add heavy cream to the wine sauce and whisk until combined.
- Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
- Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
- Serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 13 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 143 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CROCK-POT MARSALA BEEF RECIPE
Beef, mushrooms and Marsala wine make this lovely dish a winner for dinner any night of the week. Serve over cooked egg noodles or rice and enjoy how much flavor is in this tasty dish!
Provided by Crock-Pot Ladies
Categories Entrée
Time 6h5m
Number Of Ingredients 8
Steps:
- Put meat, onions, and mushrooms in a 5 quart or larger slow cooker.
- In a medium bowl, mix the remaining ingredients and pour over the meat.
- Cover and cook on LOW for 6 to 8 hours hours or until meat is tender.
- Serve over cooked egg noodles or rice.
Nutrition Facts : Calories 269 kcal, Carbohydrate 14 g, Protein 33 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 702 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.32 g, ServingSize 1 serving
CREAMY SLOW COOKER MARSALA PORK
This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.
Provided by BN61079
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
- Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 25.2 g, Cholesterol 36.1 mg, Fat 12.3 g, Fiber 1.2 g, Protein 18.5 g, SaturatedFat 3 g, Sodium 740.5 mg, Sugar 3.6 g
CROCKPOT BEEF WITH MARSALA MUSHROOM SAUCE
I wanted to make something a little more decadent than usual this weekend, and my boyfriend took off of work to spend a date-day with me. :3 So, I wanted to make something I knew he would enjoy. The meat was so tender, and simply melted in your mouth! This makes a LOT, so it's great for leftovers. :)
Provided by Kristin D
Categories Other Sauces
Time 9h10m
Number Of Ingredients 12
Steps:
- 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
- 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
- 3. Cook on high 8-9 hours, or until meat falls apart.
- 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
- 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
- 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)
CROCK POT BEEF ROAST WITH MARSALA GRAVY
This is a merge of a couple of other recipes, which I adapted for the crock pot. You can use any kind of beef roast you choose.
Provided by Cook4_6
Categories Meat
Time 10h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cut a number of slits in the beef roast and place garlic slivers in them.
- Sprinkle with salt and pepper.
- Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
- Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
- Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
- During the last hour of cooking add the sprig of rosemary.
- During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
- Remove the beef from the pan; trim the fat and pull the beef apart.
- Strain the solids from the liquids in the crock pot; reserving both.
- When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
- Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
- Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
- Top with thickened gravy and place on warm.
- Serve with garlic mashed potatoes or polenta.
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