I love, love beef stroganoff, but haven't made it in years. I recently ran across this crock pot recipe on heatherbytes.com. It's easy and a keeper. Sour cream was a key ingredient in my old recipe but Heather adds cream cheese as well.
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1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream
In the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
The recipe says to serve over egg noodles or rice but I'm kicking it up a notch and serving over fresh rather than dried pasta. I want that extra rich chewey texture that you get from the fresh pasta noodles. Yum!
The table is all set...
Image via Plush Palate
Have a great week!
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