Great Recipe Experiment 2013 - #2
Jan. 23rd, 2013 01:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatSlow Cooker Creamy Beef Stroganoff
From: http://www.campbellskitchen.com/recipes/printrecipe.aspx?recipeid=50426
What You'll Need
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
1 package (8 ounces) sliced white mushrooms (about 3 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon ground black pepper
1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
1 cup sour cream
1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
Chopped fresh parsley (optional)
How to Make It
1 Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired
Thoughts. Flavorwise it was OK. needed salt and more pepper for my tastes. However, this was far from creamy. Even with the sour cream it was very thin and bordered more on a loose stew or soup rather than how I like my Stroganoff. If I make it again, I may try just leaving out the water and see how that works.
Rating: 2.5 out of 5
From: http://www.campbellskitchen.com/recipes/printrecipe.aspx?recipeid=50426
What You'll Need
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
1 package (8 ounces) sliced white mushrooms (about 3 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon ground black pepper
1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
1 cup sour cream
1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
Chopped fresh parsley (optional)
How to Make It
1 Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired
Thoughts. Flavorwise it was OK. needed salt and more pepper for my tastes. However, this was far from creamy. Even with the sour cream it was very thin and bordered more on a loose stew or soup rather than how I like my Stroganoff. If I make it again, I may try just leaving out the water and see how that works.
Rating: 2.5 out of 5
