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This easy-to-throw-together dish is perfect for those busy days when I know I won’t have much time to make dinner. We’re currently potty training child number four – and she has my full attention. Dinners thrown together in the morning save the day!
Crock Pot Beef Stroganoff
- 2 pounds cubed beef – I generally buy stew meat, tougher cuts do well when slow cooked
- 1 can beef gravy
- 1 can cream of mushroom soup
- Egg noodles
- 1 (16 ounce) container of sour cream
Place meat, gravy and cream of mushroom soup in slow-cooker and set on low. Cook for 6-8 hours, stirring once or twice to keep meat evenly cooked.
Cook egg noodles according to directions about 20 minutes before desired dinner time.
Drain and add to meat in slow-cooker. Stir to mix well. Add 3/4 of the container of sour cream, stir to mix well. Serve with a dollop of sour cream for presentation.
Enjoy with your family!
Did you know that Beef Stroganoff has an interesting history as a fancy gourmet dish? That’s right! This Russian classic was once hailed as fine cuisine.
You can read more about the history of Beef Stroganoff here: www.beefstroganoff.net/historyGoing through the history we find that Beef Stroganoff had won the first prize award in a competition, ‘L’Art Culinaire’ in 1891 where it was presented by Charles Briére, an employee of the rich and powerful Stroganoff family. This original recipe had beef, mushrooms and sour cream, just like today’s version. Legend has it that his patron Count Pavel Alexandrovich Stroganoff had lost all his teeth and his chef had especially prepared this recipe to overcome the Count’s handicap. – exert from http://www.beefstroganoff.net/history