We don’t experience a lovely transition from season to season here in Texas. It seems this year that our weather has decided to skip cool fall evenings, proceeding straight to chilly evenings.
If you think I’m kidding, consider this: Saturday night – 65F. Sunday night – 45F. Last night – 35F. BRRRR!!!!
Nothing says “Stay warm” like coming home to a wonderful crock pot supper. I’m convinced the crock pot was invented by a working wife who couldn’t cope with the guilt of not preparing a filling evening meal after getting home late from work. But, I digress…
Knowing that it was going to be cold last night, I drug out our cookbook of family favorites and pulled out my recipe for Beef Stroganoff. It’s comfort food at its best – hearty, easy to prepare and cooks all day in the crock pot.
Easy Beef Stroganoff
2 t. beef bouillon (I use Bisto from the UK)
1 can condensed mushroom soup
1 c. water
2 jars sliced mushrooms, drained
3 garlic cloves, chopped finely or minced
1 large onion, chopped
1 T. Worcestershire sauce
2 T. olive oil
1.5 lb boneless round steak
8 oz fat-free cream cheese, cut into cubes
Cooking spray (I use Pam)
Spray the inside of the crock pot with cooking spray to make for easy cleanup. Combine the bouillon, soup, water, and Worcestershire sauce in the crock pot. Add mushrooms, garlic, onion. Trim all fat off of the steak, then steak slice thinly. Helpful hint: do this when the steak is half-frozen. You’ll get cold fingers, but it’s easier to remove the fat and get clean, even cuts of meat. Brown the steak in the olive oil, transfer the meat to the crock pot. Stir all ingredients together. Cook on low for 8-12 hours. Before serving, stir in the cream cheese until melted. Serve over rice or noodles.
Since we waxed rhapsodic about trigger foods last week, I have a new question. What’s your favorite comfort food?