JAYNE'S BEEF STROGANOFF-CROCK POT RECIPE

I love Beef Stroganoff on a chilly, windy night... It warms the bones and tastes so good, especially if you are eating it while sitting in front of a roaring fire with a nice glass of Merlot wine. Another comfort food that never seems to loose it's appeal. Again, this is my way... But there are thousands of ways to make this dish. In our family, my daughter eats this before I add the cheese and sour cream. She is not a fan of either, but loves the beef and the stock, so I take enough out of the pot for her, before I finish the dish. So... not only delicious, but it is versatile enough for the finicky eater in your house. I'm not big on crock pot cooking, but every now and then even I find a recipe with ingredients that I can live with. Like I have said before I am not a fan of canned and frozen ingredients, but there are exceptions to every rule, and this is one of them. There are times that you need a good meal on a busy night, and just can't cook. This is a great way to do it!!!

  Prep. Time: 20 min.  Cook time: 8 - 9 hours  Servings: 8

Ingredients:                            

                      

2 lbs. pounds beef stew meat in bite sized cubes

flour

1 medium onion, chopped, diced or sliced ~ your choice. I chopped mine.

1 jar savory beef gravy

1 can cream of mushroom soup (condensed, do NOT add water)

1 can sliced mushrooms, drained

1/2 tsp. paprika

salt and pepper to taste

4 oz. cream cheese at room temp (or softened)

6 oz. sour cream

1 bag extra wide egg noodles 

                     

Directions:

• Use a crock pot that is at least a 3 1/2- to 4 1/2-quart slow cooker.
• Dredge the beef cubes in the flour.
• In the pot, mix beef, onions, gravy, soup, mushrooms, paprika, salt and pepper.
• Cover slow cooker tightly
• Set on Low for about 8 - 10 hours, or until beef is the tenderness of your preference.
• At this point, this is a good amount of Beef Stroganoff. If you would like to freeze half of it for another night. This is the time to take what you want out, (before... adding cheese and sour cream.) Place in containers, and allow to cool down to room temperature before freezing. The mixture freezes very well and keeps,  for at least 6 weeks. When ready to use again, defrost, reheat add, cream cheese and sour cream then.). ***Remember if you do remove half the mixture... then only use half of the cream cheese and sour cream to the remainder of the pot still cooking.***



• Once your beef is cooked to the tenderness you want, add the cream cheese.
• Stir entire mixture in the crock pot well, cover tightly again, and cook undisturbed for about 15 minutes or until the cream cheese has completely melted.
• Stir in the sour cream, when the cream cheese has melted.
• Stir well again, and allow to cook for 5 more minutes (if you desire a thicker stroganoff, add a heaping tsp. of corn starch mixed with 3 oz. water, stir well, cover and cook for 5 - 8 more minutes. If you want your Stroganoff thinner, add as many Tbsp.'s as needed of 1/2 + 1/2, beef broth, or water.)

• At this point, cook your egg noodles according to package
• When the egg noodles are ready, drain well.
• Stir your Beef Stroganoff mixture well, one more time.
• Now... Serve your Beef Stroganoff over a hearty plate of Egg Noodles!!!

Accompany your Beef Stroganoff with a nice fat crusty loaf of Italian or Sourdough Bread, and a light salad. Add a glass of your favorite red wine, and you have... a perfect meal!!! 
"With no muss, no fuss"!!!

 

 

 NOW ENJOY!!!