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Oops! It’s Fall again. Sneaked right in on little cat feet and caught us napping in the sunshine. And now it’s time to get out the crock pot and do some serious cooking, whether for one or for ten. It’s time to clean out the birdfeeders and set things out where the squirrel will only steal what’s meant for her, and time to think about how easy it is to burn calories and get some fresh air when you’re raking leaves.<\/p>\n
So I searched around for a hearty dish for leaf rakers and found several versions of the classic beef stroganoff, which is no light meal for anyone, but a good, hearty, filling dish that will make you and your leaf peepers happy. Add a good green salad and cornbread or that crispy loaf you learned how to do on the stovetop a few weeks ago (fresh bread is always<\/em> good!), and a tasty morsel for a dessert, and settle in with a good after-dinner book.<\/p>\n Slow Cooker Beef Stroganoff\u00a0<\/strong>\u00a0<\/strong><\/p>\n From the Kitchens of Betty Crocker (again ? ) and I want to give an extra nod to the cooks who test these recipes. It is well-deserved, too.<\/p>\n When the weather is starting to chill down before sunset and you want something hearty and tasty, and ready to eat, and not have to wait while it appears on your plate, the slow cooker is a good place to start. Just fix the ingredients, set it and go rake the lawn and then come back indoors to a good, hearty meal that you earned. Yes, this can be done with the pressure cooker\/Instapot, too, but sometimes, the slow cooker is just right.<\/p>\n Ingredients: <\/strong><\/p>\n \u00bc<\/strong> \u00a0cup butter<\/p>\n 2 <\/strong>lbs boneless beef sirloin steak, cut into 3×1\/2×1\/4-inch strips (Oh, just cut it into strips 1 inch thick and varying lengths!)<\/p>\n 1 <\/strong>cup chopped onion<\/p>\n 2 <\/strong>cloves garlic, finely chopped<\/p>\n 1 <\/strong>can (10.5 oz) condensed golden mushroom or cream of mushroom soup<\/p>\n 1 <\/strong>carton (8 oz) sliced fresh mushrooms<\/p>\n \u00bd <\/strong>teaspoon salt<\/p>\n \u00bc <\/strong>teaspoon pepper<\/p>\n 4 <\/strong>oz cream cheese, cubed (from 8-oz package)<\/p>\n 1 <\/strong>container (8 oz) sour cream<\/p>\n 6 <\/strong>cups hot cooked noodles or rice<\/p>\n Steps:<\/strong><\/p>\n 1 – <\/strong>In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.<\/p>\n 2 – <\/strong>In 3 1\/2- to 4 1\/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.<\/p>\n 3 – <\/strong>Cover; cook on low heat setting 5 to 6 hours or until beef is tender.<\/p>\n 4 – <\/strong>Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.<\/p>\n Expert Tips:<\/strong><\/p>\n Sprinkle with finely chopped fresh parsley for a bright finish.<\/p>\n Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.<\/p>\n With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.<\/p>\n It\u2019s easier to cut the beef into clean slices when it\u2019s partially frozen for about 1 hour.<\/p>\n To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.<\/p>\n You can also save some time by buying a bagful of onions, peeling and chopping them in the food processor, and bagging them in 1 cup portions for the freezer.<\/p>\n There should be 8 servings from this recipe, but that will depend on how hungry your yard crew is, won’t it? Bon appetit!!!<\/p>\n","protected":false},"excerpt":{"rendered":"