Friday, October 28, 2011

Favorite Cool Weather Dish

I stepped outside today to head to my prenatal appointment and actually shivered!  Little Man and I were both wearing shorts and t-shirts.  A glance at my weather app confirmed that it was 55 degrees!  Woohoo!  I quickly went back inside to get Gabriel a jacket and change into some jeans.

In honor of this special day--the coldest we've had yet here--I've decided to share one of my family's favorite slow cooker recipes:  Beef Stroganoff.  Besides roast beef, this is probably the meal that Drew requests the most.  It's just perfect for a cold (or cool) day, although I shamelessly make this even in the hot summer months because it's just that good. ;)

Start with some basic beef stroganoff ingredients:  beef, mushrooms, onion soup mix, cream of mushroom soup, flour, garlic powder, paprika, black pepper, and sour cream.

My recipe calls for actual steak, but I've found that stewing meat works just as well.  It's cheap and you don't have to spend time cutting it up.  Just dump it in the slow cooker and there you go!

Mix the flour, garlic powder, paprika, and pepper in a small bowl then dump it over the meat in the crock pot.

Now here's the fun part:  coating the meat in the flour mixture!  I'm probably the only one who actually enjoys handling raw beef or chicken (but don't get me started on pork--that's enough to make me want to turn vegetarian).  I just use my fingers to toss everything, but feel free to use some sort of utensil. ;)

All done!  Now wash your hands, regardless of whether you used them or a utensil. :)

Next, combine the onion soup mix, cream of mushroom soup, and some water in a bowl.  I usually just use the same one; I'm all about cutting down on dishes!

Pour it over the beef and add the mushrooms, stirring to combine.  I don't use my hands here!

Set your crockpot timer (or kitchen timer) for 3.5 hours on high or 6-7 hours on low.  Then sit back, relax, and wait!  I always cook it on high, because I usually make it while Gabriel's sleeping.

About 15 minutes before the stroganoff is done, add the sour cream.  It'll turn into this creamy beefy color.  Yum!  (I always like to sample it a little here, too... just to make sure it turned out!)

Serve it over rice with a side of asparagus and you can't go wrong!  Just look at it!  (You're welcome to serve it over the egg noodles, which I did the very first time I made it.  My recipe calls for rice, however, so I tried it that way the second time and have never gone back.  So yummy!)

Hope you all enjoy!  And here's to hoping I can put my shorts away for good!

Beef Stroganoff Recipe
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1 3/4 pounds boneless beef steak (or stew meat)
10 3/4 ounce can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1 package of mushrooms, washed
1/2 cup sour cream
1 tablespoon minced fresh parsley (optional)

1.  Combine flour, garlic powder, pepper, and paprika in a small bowl.

2.  Cut meat into strips (or use stew meat).  Place in slow cooker and toss in flour mixture.

3.  Combine mushroom soup, water, and onion soup mix in a small bowl.  Stir until well blended.  Pour over meat.

4.  Add mushrooms and toss until mixed.

5.  Cover and cook on High 3-3.5 hours or Low 6-7 hours.

6.  Stir in sour cream and parsley.  Cook on high 10-15 minutes.

7.  Serve over rice.

1 comment:

  1. Love crock pot meals and this looks perfect for the cool Fall days ahead. Thanks for sharing! I am a new follower from Young and Crafty. Vicky from Mess For Less



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