In my constant search for things my children will eat, I stumbled right into a family favorite.
It was so obvious, I can’t believe I haven’t tried it before: beef stroganoff.
They love noodles, beef and sour cream. How could that go wrong?
The answer is in my hips. These kids are making it harder and harder for me to keep my weight off. But that’s a different subject.
I looked at a ton of recipes and finally settled on this slow-cooker one on the Kraft Foods site that I felt was basic enough to modify to my liking.
Basic Recipe w/ Notes
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth [I used two cups], paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours). [Note: I browned the meat first in a little bit of oil, then threw in the onions and garlic, cooking until slightly tender. I then deglazed the pot with about a quarter cup of red cooking wine, then dumped it all into the crock pot.]
MIX sour cream, flour and mustard [I used 1 1/2 times the paprika, sour cream, flour and mustard to increase the amount of sauce]. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley. [I served this with peas and sides of peaches and sliced oranges.]
Bon appetit!
Virtual Farmgirl 