BEEF STROGANOFF

If you are looking for a deliciously easy meal on a cold winter day, this classic beef stroganoff recipe is for you.  Hearty and rich, flavored with sour cream and cream cheese, the sauted mushrooms and tender beef cubes melt in your mouth.  This is my favorite kind of  "no fuss" meal. I can simmer it in the crock pot all afternoon while I go about my Christmas preparations. The best part is I usually make a double batch and freeze the leftovers to pull out at a later date for impromptu football games, unexpected guests and mostly other busy days! 

                                                            INGREDIENTS

                                                3 pounds Pot Roast cut meat

         2 cans (10.75 ounce) Golden Mushroom Soup (DO NOT USE CREAM OF MUSHROOM!)

                                           2 tablespoons Worcestershire Sauce

                                              4 cloves Garlic (finely chopped)

                                                          1/2 cup Water

                                                     1 Beef Bouillon Cube

                                       1 medium Red Onion (finely chopped)

                                     3 cups Portobello Mushrooms (chopped)

                                                   3 ounce Cream Cheese

                                                     1/3 cup Sour Cream

                                      1/2 teaspoon Garlic Powder (or to taste)

                                               1 teaspoon Salt (or to taste)

                                           1/2 teaspoon Pepper (or to taste)

                                                          Egg Noodles

DIRECTIONS:

Step 1:  Cook beef at 350 degrees until brown on the outside but pink in the middle (approximately 45 minutes).  This allows some fat to cook off the meat making the meat leaner but still juicy.

Step 2:  In crock pot, add soup, worcestershire sauce, chopped garlic, water, bouillon cube, red onion, garlic powder, salt and pepper.  Stir together and then add beef (cubed) ensuring it is covered by liquid.  Cook on high for 6 hours.  Add more water if necessary over time. 

Step 3:  A half hour before serving, saute mushrooms and add to crock pot.

   

Step 4:  About 15 minutes before serving, cook egg noodles in separate pan in boiling water on stove.

Step 5:  While egg noodles are still cooking and ten minutes before serving, add cream cheese and sour cream to crock pot mixture, mixing thoroughly.

Step 6:  Serve beef stroganoff over strained egg noodles.  If you prefer rice to egg noodles, it is just as yummy over rice.
                                                                        
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Pineapples & Palm Trees
                                                             ~ Debbie ~