We've been really busy this spring. In addition to the farm, the kids are doing both track AND drama, and football practices have already begun, in addition to cheer banquets, fundraisers... this is a season for us, and one we're enjoying immensely, even if it is a bit chaotic. We're very aware that in two years all of our kids will have graduated high school and our lives will be very different, so were enjoying every minute of this season while it's here.
I'm so thankful for my crock pot. I almost always have more time in the mornings - it's the afternoons that are super busy. Last week I threw stroganoff in the crock pot, and it was sooooooo good. I prefer it this way. It gave the flavors all day to meld together, and the meat tenderized. It's much better than making it "fresh" in the evening!
Of course I never measure for stuff like this - so this is my "recipe" followed by a revised Betty Crocker version that gives those of you who need numbers a guideline to work with. :-)
Crockpot Stroganoff
Beef. Either leftover roast, or my beef cubes, or a roast cut into strips... Whatever you have, or whatever is on sale. :-) Brown with some Worcestershire sauce, salt & pepper., dump in crock pot.
Mushrooms, sliced & sauteed in butter, salt, and garlic
A sweet onion, sliced & sauteed in butter, salt, and garlic
Dump in crock pot on top of meat.
A container of sour cream
If this looks good enough to you, dump it in the crock pot.
If you like your broth a little thicker, whisk in some flour - maybe 1/4 of a cup - before putting in the crockpot. Not too much. It will thicken as it cooks, and you do not want paste. A dash of cornstarch would work too.
Cook on low.
That's it! At supper time all I had to do was make some pasta and a vegetable.
Tones Beef Base. I use this, and the chicken, a LOT in my kitchen. I get them at Sams club, the containers last a long time.
The Betty Crocker Version
(For those of you who like measurements in their recipes)
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups Progresso® beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Makes 6 servings
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