Place all ingredients except sour cream in a crock pot (and yes, once again, I use frozen roast). Cook for 5-8 hours (depending on crock pot size and speed... ours makes this in 4 hours on high or 6 hours on low heat). Stir the sour cream in during the last half hour of cooking (too early and it gets weird). Serve over buttered krinkly egg noodles. Some people who enjoy eating fungus may want to add additional fresh or canned mushrooms at some point during cooking. Grandma keeps telling me this is good over baked potatoes or toast as well (but we like noodles too much to try other kinds of starchy foods).
Thursday, September 21, 2006
Our Version of Stroganoff
Ok, I have no clue how to spell stroganoff, so if I've got it wrong... let me apologize before I go any further. Mommy brain seems to affect (effect?) my spelling horribly! This is what we call stroganoff, I'm not sure if it's even anywhere close to the real stuff, but we like it! 4-5 pounds round roast (I buy the pre-sliced kind) 2 cans cream of mushroom soup (gotta love it) 2 chopped sweet onions (or 1 strong onion) 2 beef boullion cubes 1-2 cups sour cream (depending on how rich you like it)