Spend your day doing anything but cooking. This 10-hour beef stroganoff cooks itself in the crock pot, blending beef, creamy soups, and sour cream into a delicious meal served over egg noodles.
2 pounds stew meat, cubed
1 envelope dry onion soup mix
1 can (10 ounce size) cream of celery soup
1 can (10 ounce size) cream of mushroom soup
5 ounces water
1/2 cup sour cream
1 package (16 ounce size) egg noodles, prepared
Place the stew meat in the bottom of the crock pot. In a bowl, stir together the onion soup mix, cream of celery soup, cream of mushroom soup, and water. Mix well then pour over the meat in the crock pot. Stir gently.
Cover the crock pot and cook on low heat for 6 hours or until the meat is tender.
Stir in the sour cream and turn the crock pot to high heat. Let cook for 15 minutes or until the stroganoff is heated through (do not let it cook too long or the sour cream will curdle).
Serve over egg noodles.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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