Wednesday, July 4, 2012

Beef Stroganoff and a Crockpot

Last Sunday we had our annual fireworks at First Baptist Church of Cottondale. After services and before the show, we had a potluck fellowship and I tried a new recipe adapted from (Can I help it if those are the best places to test new recipes?)


1 pound round steak sliced thin (or use cubed stew meat sliced then)
(We raise low-line Angus and used a round steak that was quite a bit more than a pound - delicious!!)
1 can Campell's chick and mushroom soup
1/2 cup chopped onion (or 1/2 packet of onion soup mix)
1/2 cup sliced button mushrooms
1 clove garlic, minced or crushed
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 cup water
4 ounces cream cheese
Optional: 'dollup' of sour cream


In a slow cooker, combine the ingredients from meat to water.
Cook High for one hour, then on Low for 5 hours
Stir in cream cheese and the dollup of sour cream just before serving.
Serve over egg noodles

That's if you are serving it at home.  We weren't.  There would be at least an hour and a half from the time I took this to church until it was served.  The noodles would be cold or over done.  So, I cooked them and took them in a bowl, rinsing well and adding the 'dollup' of sour cream to them -- actually, I had some left over homemade onion dip (just sour cream and roasted mushroom onion soup) and used that to coat the noodles. After services as the food was set out for serving, the noodles were added to the stroganoff.

No, I don't have a picture of that - left my camera at home! I will say this -- at the end of the evening, there were a couple of bits left, until one of the ladies who missed out took those and returned compliments. Yes, this one will be done again.

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