In seeking out crockpot recipes, I found several that claimed to be "beef stroganoff". This is based on the only one that actually sounded like beef stroganoff to me.
As usual, of course, I adjusted the recipe to fit our tastes, and that is what I am sharing with you!
Ingredients:
- 2 cans Cream of Mushroom soup
- 4 tablespoons water
- 2 tablespoon Worcestershire sauce
- 1 can mushrooms pieces and stems
- 1 med onion, coarsely chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 tsp Cholula hot sauce
- 1 1/2 tsp tarragon
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 2 pound beef, cut into thin strips (or you can use cubed stew beef)
- 1 cup sour cream
- 12 ounce package medium egg noodles, cooked and drained
Directions:
[For Freezer]- Combine all ingredients except sour cream and noodles in freezer bag, remove as much air as possible, and freeze flat.
- Move from freezer to refrigerator the day before you wish to cook, to allow it to thaw.
[To Cook]
- Place all ingredients except sour cream and noodles in crockpot and cook on low for 8-10 hours or on high for 5-7, until beef is tender.
- Prepare noodles per package instructions.
- Stir sour cream into crockpot just before serving.
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