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)
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).


Mrs. B. Roth said...

Ask and ye shall receive, wow, prompt!

Perhaps I am just butchery illiterate ... what do you mean "round roast pre sliced"?

P.S. I went back and edited my misspelled stroganoff, tee hee, I can't spell worth anything even WITH a spell check.

Janet said...

Our Winco sells roast as whole muscle roasts or for a paltry few cents a pound you can buy the same raw roast sliced. I like the sliced kind because you can break it apart after it begins cooking (and thaws) and it will finish faster. It also saves time waiting for the roast to cool enough to slice once it's cooked. Plus it all sort of falls apart in the crockpot and you end up with pieces just big enough for a few bites. Much easier for serving the kids. Have I mentioned I'm a very lazy cook?

Janet said...

Some stores package the sliced roasts as "steaks". You do not want to throw eye of round steak or bottom round steak on the grill but it makes very good crock pot meat and the finished pieces will have short muscle fibers (because they were cut) as opposed to cooking a whole muscle roast and letting it fall apart (long fibers when you do that... think shredded beef). This wouldn't matter except that I have small children and I hate having to cut every bite a zillion times so the meat's not a choking hazard.

lenabell said...

This is a good idea, i've never done it in the crockpot before!