Tonight I paired slow cooker Korean beef with gougères (French cheese puffs) and a side of sugar peas, and we were all set! MR didn't seem to mind, and I know I didn't! I've already put together a leftover to take for lunch tomorrow. Check it out and see what you think...
1/2 cup milk
1/2 cup water
8 TBSP unsalted butter (1 stick), cubed
1/2 tsp kosher salt
1 cup whole wheat flour, sifted
6 ounces Gruyère cheese, grated
Herbs de Provence, optional
Heat oven to 425F. Line baking sheets with parchment paper.
Bring milk, butter, salt, and water to a boil in a medium saucepan over high heat. Add flour and stir until dough forms. Reduce heat to medium. Cook, stirring constantly with a wooden spoon until slightly dried, about 2 minutes. Transfer the dough to a bowl. Using a hand mixer beat in eggs, 1 at a time, until smooth. Stir in cheese.
Drop balls of dough (a heaping tablespoon at a time) onto prepared baking sheets. (Optional step, sprinkle lightly with herbs de Provence.) Place in oven ad reduce temperature to 375F. Bake until golden, about 30 minutes.
Slow Cooker Korean Beef
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