This morning I was up early. I needed to get dinner into the crockpot before the family woke up and starter their day. I’ve made my Stroganoff in a crockpot many times before. Usually, I thinly slice an onion and brown it in a skillet. Usually, the base is a combination of beef broth and mushroom soup. Usually. This morning, as I staggered out to my “auxiliary” kitchen (aka – the garage. I have shelves running down either side of the garage and racks in the middle to hold all my stuff – got a lot of stuff!), I was feeling rather lazy. I thought about the onion sitting on the counter that needed to be peeled and then sliced paper-thin. It wasn’t so much the slicing that was bothersome – I have several Mandolins to choose from that would make quick business of slicing. (Believe it or not, my favorite Mandolin cost a whopping $14.00 – it came with a tray for making home-made potato chips in the microwave – talk about super thin slices!) I just didn’t feel like peeling the onion. Now, that’s really lazy! I actually considered skipping the onion completely – maybe onion power or onion flakes would do the trick. As I reached for a can of Cream of Mushroom Soup from a shelf, I noticed the cans of French Soup next to it. Hum – French Onion soup would give me the onions and the beefy broth base. I wonder . . . what the heck, let’s give it a try. Oh my goodness, it was delicious!
This is perfect for a weeknight meal. The prep work in the morning is minimal, then it’s just a matter of cooking up a pot of egg noodles and adding the sour cream to finish off the Stroganoff. In the time it takes for the water to boil and the noodles to cook, the Stroganoff will be ready. So rich, so delicious – so tasty! Left overs? I wouldn’t count on it – my guys gobbled up every last drop.
French Onion Beef Stroganoff
1 ½ lbs Top Round steak or London Broil cut into thin strips
2 tablespoons butter
3-4 Tablespoons Flour for dredging
Salt and fresh ground pepper to taste
1 Can French Onion Soup
1 can mushroom soup
3/4 Can Milk
Additional Mushrooms, if desired, rinsed and sliced
½ cup sour cream
1 Lb Egg Noodles, cooked
TO MAKE STROGANOFF: Melt butter in a large skillet and heat over medium heat. Place flour in a bag, season with salt and pepper.
Place meat in bag with flour, shake to coat well. Empty meat into the skillet with MOST of the flour. Stir to brown.
In a crockpot mix mushroom soup, French Onion Soup and milk. Stir to blend.
Add sliced mushrooms (if using), and browned meat.
Cover and cook on LOW 8-10 hours or on HIGH 4-5 hours or until meat is very tender.
Add sour cream and continue to cook for an additional 20 minutes uncovered. (Now would be a good time to make the noodles).
TO MAKE NOODLES: Fill large pasta pot with salted water. Heat on high to rapid boil, lower temperature to a rolling boil and maintain until ready to use.
Place pasta into boiling water. Cook for about 8 minutes or until al dente, stirring occasionally to keep the pasta merrily “dancing” in the water. Drain pasta well, transfer to serving bowl.
To serve, place pasta onto individual plates. Top with Stroganoff and enjoy!