Tuesday, December 30, 2008

Two for two...

...from the new recipe book. Last night's beef stroganoff was another winner.

  • beef (whatever you've got...I used some frozen chuck short ribs)
  • half an onion, chopped
  • minced/crushed garlic (1 tsp, or however much is left in the jar, if you use that sort of thing, which you definitely should because it's so much easier than mincing by hand)
  • cream of mushroom soup (1 can)
  • 1 beef boullion cube
  • 1 handful fresh mushrooms, sliced
  • soy sauce (~2 tbsp, give or take)
  • salt & pepper (though I just used lemon pepper, no salt...figured the soy sauce was salty enough)
  • cream cheese (one 8 oz block - I used neufchatel cheese)
  • wide noodles of some sort

1. Put the beef in the crock pot. Smear on the garlic, grind some lemon pepper over everything, turning a few times to nicely coat the meat.
2. Pour in the soy sauce.
3. Toss everything else in the pot except the cheese & the noodles. (If you're not using condensed soup, add an extra cup of water.) Cook for 6-8 hours.
4. About an hour before it's done, cut the cream cheese into cubes and add it to the pot. Stir to mix it in well.
5. Cook the noodles separately when you're ready to eat. Spoon the beefy deliciousness over the top & enjoy.


madre said...

Just to be sure , you said to add an extra cup of water if you're NOT using condensed soup. Wouldn't that make it too watery? Sounds so yummy! Thanks?

madre said...

That would be, Thanks!!

susan said...

The thing to remember is that when you're using condensed soup, you are actually using 2 cans' worth of liquid. (Can of soup, can of water.) So if you're only using one can of non-condensed stuff, it's not really enough liquid to cover all the meat and onions and mushrooms in the pot. That's all!

(Also, I used vegetable broth this time in place of water...tasty!)