Tuesday, November 6, 2007

Crock Pot Beef Stroganoff

Creamy, tangy, and hearty about describes this dish. Sometimes there is nothing I want more than a big bowl of Beef Stroganoff, a large chunk of buttered bread and a salad. Add a tall glass of tea and I am happy. With the winter weather finally hitting the Northeast today (we actually saw a few snow flurries this morning!), you can't ask for a more satisfying dinner. Or more easy!

Beef Stroganoff

1 pound of round steak, cubed
1/2 cup chopped onions
10 3/4 oz. can cream of mushroom soup (I use the reduced fat version. Every little bit helps!)
1 8 oz. pkg. fresh mushrooms, cut into sections
1 cup sour cream (reduced fat works fine)
1/4 tsp. garlic salt

Brown meat in saucepan sprayed with cooking spray. Add onions and saute until just tender.
Combine all ingredients, except sour cream. Cover and cook on low 6 to 8 hours, or high on 4 to 5 hours. In last 1/2 hour of cooking, add sour cream. Serve over hot brown rice or hot cooked noodles.

"Never argue at the dinner table, for the one who is not hungry always gets the best of the argument"
-Richard Whately

"Society is composed of two great classes: those who have more dinners than appetite, and those who have more appetite than dinners"

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