I know, I know… this blog is late. But, we had too much fun yesterday in the sun. We went to a fly-in breakfast at a little airport in Hillsboro, played in the backyard, and I had a lovely time with some friends last night. So, its late. Today I’ve been cleaning and I was just exhausted. The end of this pregnancy is starting to kick my butt, but at least its days are numbered. To make up for it, here is a snapshot of the fun for you.
Anyway, I have had this meal done for days and I just haven’t posted it. Ah, well. I made beef stroganoff without any canned cream of mushroom soup. I actually think I liked it better, if you can imagine it! It wasn’t quite as thick as I would have liked, but Adam likes things saucy, so I think he liked it just fine. The meat was so tender and really this was a totally easy dinner. It will be even easier when I can just take it out of the freezer, plop it in a sauce pan, and heat it up. This made three meals for us (which is good since I spent almost $10 on the meat). I adapted from this recipe.
Dump into your crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced
1 tsp. garlic salt
1 tablespoon Worcestershire sauce
2 cups homemade chicken stock (mine was still frozen… it didn’t matter at all)
1 tablespoon ketchup
When cooked, make a simple roux by whisking flour with enough water (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.
1/2 cup sour cream