Marinated Russian Black Crock Pot Recipe

Directions

Boil the water and potatoes in salted water until tender, about 15 minutes. Drain and place in large pot with onions and mushrooms. Reduce heat to medium and cover. Bring to a boil and add the beef/garlic mixture. Reduce heat to low and simmer for two minutes, or until beef is no longer pink in spots.

Bring to a light draw and place mixture over stovetop at a simmer. Once liquid has evaporated, cover, and add Italian seasoning.

Return pot to a boil, and simmer briefly. Immediately add potato mixture and potatoes. Steam continuously for about 1 minute. Remove from heat. Mix well, cover and refrigerate for several hours.

Remove meat mixture from sauce and add pasta, tomato soup mix, parsley, salt, pepper and parsley flakes. Cover and simmer for 1 hour.

Return pot to a boil over medium heat, and bring to a medium heat. At the same time, add meat mixture, potatoes, tomato soup mix and parsley flakes. Return to a medium heat, and stir everything evenly. Bring mixture to a boiling and the entire pot is heated over medium heat. Increase the heat to medium-high and add the lid of a lid grater. Fold the puff pastry over and to form a mold. Secure edges of mold with a kitchen twig or pliers. Spread the mixture over the potato mixture and cover with linen napkin.