One of my favorite meals growing up was Beef Stroganoff. I worked from home Friday so I could stay off the roads because Boston's big snow was on it's way (Nemo) and knew exactly what would make the perfect dinner to celebrate the beginning of our snow-pocalypse. Chunks of beef, mushroom and onion in a creamy sauce - perfect!
We decided to invite our awesome next-door neighbors, Paul and Ali, over for dinner. It's great to have friends who don't have to break the driving ban to come for dinner! When they arrived, Ali told me Beef Stroganoff is Paul's FAVORITE food, and I was immediately nervous. Could mine hold a candle to his mom's? *nail biting* After inhaling the first few bites, the assured me this was certainly on par with mom's.
3 lbs cubed beef stew meat
1 large onion, chopped
16 oz mushrooms, sliced
26 oz Campbell's Cream of Mushroom Soup
16 oz Sour Cream
2 cups beef bouillon
2 tablespoons Worcestershire
Salt & Pepper
Prepare your ingredients - lightly brown the beef on each size, and saute the onions and mushrooms in a little olive oil and salt.
Add beef, onions, mushrooms, cream of mushroom soup, half (8 oz) sour cream, beef bouillon, and Worcestershire sauce to the crock pot, stir, and turn on to start cooking!
Cook for 8 hours on low or 4-5 on high, until beef is very tender. Just before serving, stir in remaining half (8 oz) of sour cream.
My favorite way to enjoy Beef Stroganoff is over egg noodles - it's just perfect!