Dad was arriving today, so I didn’t want to be in the kitchen cooking. I wanted to be able to spend time with him when he arrived and still have a nice warm hearty meal. One of hubby’s favorite meals is Beef Stroganoff, and that sounded hearty to me. I decided to make a slow cooker version of it. This probably isn’t the most photogetic meal I’ve cooked, but it’s scrumptious no matter what!! The recipe is below….
Creamy Beef Stroganoff
2 lbs. beef round steak, sliced diagonally into strips (about 1/2″ wide and 2″ long)
2 cans cream of mushroom soup 1/4 cup water 1 cup sour cream
1 small can mushroom pieces 2 Tablespoons worcestshire sauce
1 cup coursely chopped onion 1/4 cup minced garlic (less to suit taste)
salt, pepper, and seasoning salt to taste
hot cooked egg noodles
Combine soup, water, worcestershire sauce, garlic, onions, seasoning, and mushrooms in crockpot and stir. Add the meat and stir, just to coat. Cook on high for 5 hours or on low for 8 hours or until beef is cooked through. In the last 30 minutes, add sour cream to slow cooker. Serve over egg noodles.