Fallen Souffle

So I had no idea what I was going to make for dinner tonight, but luckily beef stew meat was on sale at Harris Teeter. I really love using stew meat, I use it for so many different dishes and it is really cheap which is a huge plus! So I have been wanting to try making stroganoff in the crock pot and thought this would be as good a day as any. I have made a Tyler Florence stroganoff on the stove top which was really nice but took forever to cook down. After a little research online I put this recipe together using the kitchen staple, cream of mushroom soup. I always worry about using this because it can tend to be too salty but this was nice. I would add more meat next time because this makes alot of delicious sauce. I can only imagine how good the leftovers are!

This dish took a commercial break from Martha to throw in the cooker. All of the ingredients were in the house and the husband liked it! What more could you ask for!

I did not take a picture of this because beef stroganoff is not that appealing to the eye but I am convinced that if it looks photogenic, you did something wrong.

Slow Cooker Beef Stroganoff
1 to 1 1/2 pounds of beef stew meat
1 can cream of mushroom soup
1/4 cup beef broth
1/4 cup red wine
1/2 cup chopped onion (I used a couple tablespoons of dried onion)
1 T Dijon mustard
2 chopped garlic cloves
1 T Worcestershire sauce
4 oz cream cheese

1. Add all ingredients to the slow cooker and cook on low for 5 hours. Serve with egg noodles and sauteed mushrooms.

PS- This will look really gross when you put it all in and stir it up but trust me it will tastes great! Just don’t let you husband see it before it is done cooking!

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This entry was posted on Tuesday, March 28th, 2006 at 5:46 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.