One of Hubby’s favorite things during a cold winter is Beef Stroganoff. The chunks of beef drowning in the creamy mushroom sauce just does it for him every time. You can serve it over a wide range of starches – mashed potatoes, rice, or we love it over egg noodles. I know there are recipes out there where you work and you slave to make this dish happen – this is not one of them. The hardest thing you have to do is saute some mushrooms an hour before it is done, and boil some noodles. Though, if you wanted to skip sautéing mushrooms just exchange those for a jar of mushrooms and skip that step. You dump every thing but the noodles in the pot and walk away. If you don’t have a great crockpot go get one.
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Practical Recipe: Beef Stroganoff
In crockpot mix the dried onion, garlic salt, meat and soup. Cook on low for 7 hours.
1 hour before crockpot is done - saute the sliced mushrooms until tender. Stir the mushrooms, sour cream, and green beans into crockpot and let the cooking time finish.
30 minutes before crockpot is done - cook the egg noodles on the stove top as directed on the package.
Serve the stroganoff over the egg noodles and enjoy! This is great as left overs (just make fresh egg noodles - those don't hold well in the fridge.)
*Substitutions: 1. To skip the fresh mushrooms you can use 1 (4 oz) jar of mushrooms drained. Just stir in at the 1 hour mark. 2. If you are serving to company warm 1 cup of Frenches Fried Onions in a 275 degree oven for 10 minutes and sprinkle over the stroganoff.