Recipe Rescue; Memorable Beef Stroganoff!

Michelle Gathright of Windsor suggested I offer a good stroganoff recipe. Well, good is subjective, but I am always up for a challenge. This stroganoff recipe is going to through a curve ball at all others. We're going to start with the crock-pot. I don't want to make the whole dish in the crock-pot so hang on to your hat, we're just going to cook the meat low and slow.

What You'll Need:

2-3 pound sirlion roast
2 (15oz) cans beef broth
1 cup lite sour cream
small package of mushrooms, sliced
1 medium/large onion
2-3 garlic cloves, a Tablespoon of garlic powder
or a tsp of jarred minced garlic (that's what I call options)
1/2 cup white wine (optional)
2 Tbsp flour
dried parsley
1 pound wide egg noodles

Putting It Together:

brown all sides of the roast
in a skillet on the stove
in a little oil and butter mix,
about a tbsp each on medium heat

do this the night before and
store in fridge over night in
the crock-pot or do it in the
morning.

in the morning add one can of beef
broth and set the crock-pot to low

to prepare for dinner remove roast
from crock-pot and either shred
or cube, I like to shred it.

meanwhile heat a large skillet and add
onion, sliced or chopped, saute for
three minutes and add mushrooms and let
cook for another three minutes. If you're
using the white wine, add that now. then
stir in beef, add a little at a time as not
to over crowd the pan. (most times I don't
end up using the whole roast, great for
lunch sandwiches) before adding the other can of
beef broth sprinkle the flour on top of the
meat and stir, then add broth and let
simmer for roughly ten minutes.

while this is simmering, cook the
noodles. once the noodles are done, drain
them and add back to the cooking pot. mix
with a pad of butter and a shake of oil, salt
and dried parsley.

now add the sour cream to the meat
mixture, blending thoroughly. sprinkle
with parsley and call the family to the
dinner table!

serve with hot french bread!