Day 25 of 30
Beef Stroganoff
2 lbs. beef stew meat
1 large onion, chopped (1 cup)
1 can (10.5 oz) condensed cream of golden mushroom soup (I could not find "golden" so I used regular cream of mushroom soup)
1 can (10.5 oz) condensed cream of onion soup
1 can (8 oz) sliced mushrooms, drained
1/4 tsp. pepper
1 pkg. (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cooked noodles, I use the extra wide noodles
or could serve over rice
Mix beef, onion, soups, mushrooms and pepper in slow cooker.
Cover and cook on LOW for 8-10 hours or until beef is very tender.
Stir in cream cheese into beef mixture until melted. Stir in sour cream.
I allow it to cook for another 40 min.
Serve over noodles.
This is the traditional beef stroganoff, creamy kind. I used both reduced fat cream cheese and sour cream and it was fine, not too runny. My kids really liked it, especially with added salt & pepper.
Somehow, this recipe was even better the next day. Two of my kids liked it better the second day. I would add fresh ground pepper next time to give it more of a peppery flavor. Overall, a great recipe and I would certainly do it again.
Bon' Appetit'
Wednesday, October 7, 2009
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