“Accidental” Crockpot Beef Stroganoff
So here I was a few weekends ago with my plans to get caught up on blog reading, read my three new cookbooks, and just chill out. In fact, I vowed not to even get dressed. And for dinner, I was planning to make beef stroganoff in the crockpot. I had already defrosted the beef sirloin chunks and had a package of mushrooms that needed to be used.
So I set out to make this dish when I realized I had no cream of mushroom soup, nor did I have sour cream. And as I said earlier, I was not going to get dressed this day. So there would be no running out to the store. So I threw the ingredients in the crockpot and decided to improvise. I used Bryan’s plain yogurt for the sour cream and added a dash of cream at the end. And because the stroganoff was a bit too liquidy early on, I cooked the egg noodles in the crockpot to absorb the liquid. And I must tell you, this was the best been “stroganoff” I’ve ever made.
Here’s what I did: Threw the following ingredients into the crockpot and simmered for five hours.
1 pound sirloin chunks
sliced mushrooms
can of beef broth
1 tsp. garlic
Then with about two hours left in the cooking time, I added the following to the crockpot:
1/2 cup yogurt
8 oz. egg noodles
1/4 cup heavy cream
I know these aren’t the most specific of instructions. But I have also found that with a crockpot, it’s really hard to mess up a recipe. And this one was divine!
I love that you were able to improvise. Where I live, there is often a need for that kind of skill set, since the grocery store is 45 miles away!
Bravo for sticking with your pajama plan. My cooking skills aren’t up to the level of improvisation, but you inspire me to try. π
This sounds delicious. Thanks for the recipe.
Necessity truly is the mother of invention.
Well done! π