It’s so cold ice is making art out of my windows http://instagram.com/p/i3mlkPgLbh/ (feel free to follow me on instagram!), so I figured it was the perfect day for some slow cooking.
About 18 years ago I bought Stop & Shop’s Apron cookbook and found a good base recipe for slow cooked pot roast. A few adaptions later and it’s been a family hit every since. I don’t have the cookbook anymore to show the original recipe but here is how I make it. Continue reading French Onion Pot Roast
Last night I tried one of the many recipes I pinned on Pinterest. I haven’t always had the best of luck with Pinterest inspired recipes but this one was a hit all around.
I made 2 lbs of egg noodles, there was plenty for 4 generous servings as well as lunch for 2 and I still had plenty enough left over to store for the midnight raiders.
Crockpot Beef Stroganoff
2 lbs cube steak or stew beef cut into bite size pieces
2 cans condensed golden mushroom soup (I used regular, not golden)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream
In the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
Serve over cooked egg noodles or rice. (After the egg noodles cooked, I add a few ladle fulls to the crockpot to thicken up the sauce.)