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
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!