The great thing about this is that it really doesn't have the sour stroganoff taste you sometimes get since it is up to you how much you put in at the end of the slow cooking. What I mean is about 1/2 hour before you serve it you then add in 1/2 of Philadelphia Cream Cheese or 1/3 cup of sour cream - not both. Honestly most of the time I don't add either its delicious the way it is. Funny thing is that today when we had it I did not have Egg Noodles for the base which I really prefer but my hubby said not to worry just use macaroni. He is so easy to please. One other super cleanup breeze is these slow cooker liners by Reynolds. I have looked every where in Canada and none of the grocery stores have them. When in the States I buy several boxes. When your cooking is done you just pick up the bag and deposit it and the mess in the garbage. The pot is virtually spotless.
On high setting add following to the slow cooker and leave for about 6 hours.
1/4 cup water
1 can golden mushroom soup
1 tblsp worchestire sauce
1/2 cup chopped spanish onion
1/2 cup chopped celery leaves and stalk
up to 1 lb of thin sliced steak (I use the ones that are marked for steak sandwiches)
cut into 2 inch strips, can be frozen
paprika
salt & pepper
1 tub of Knorr Suisse Homestyle Broth (this add great flavour)
Optional - add 1/2 cup cream cheese or 1/3 cup sour cream before serving and cook for 1/2 hour
Serve on Egg noodles.
Today we improvised and used macaroni!
1/4 cup water
1 can golden mushroom soup
1 tblsp worchestire sauce
1/2 cup chopped spanish onion
1/2 cup chopped celery leaves and stalk
up to 1 lb of thin sliced steak (I use the ones that are marked for steak sandwiches)
cut into 2 inch strips, can be frozen
paprika
salt & pepper
1 tub of Knorr Suisse Homestyle Broth (this add great flavour)
Optional - add 1/2 cup cream cheese or 1/3 cup sour cream before serving and cook for 1/2 hour
Serve on Egg noodles.
Today we improvised and used macaroni!
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