Bob's Beef Stroganoff
Any dish with a sour cream base (see chicken paprikash) is a family favorite. Son Bob came up with his own recipe for beef stroganoff. It has a wonderful creamy, beefy, mushroom flavor.
Ingredients1 packet Onion Mushroom dry soup. Make according to directions.
1 can Cream of Mushroom soup. Make according to directions.
1 tsp Better than Bouillon - Beef - Add to one cup boiling water. Or use 1 cup of your favorite beef stock.
8 oz Sour Cream - room temperature
Beef Roast - whole or cubed (Bob uses different cuts including a Rump Roast. Betty Crocker uses 1 1/2 pounds beef sirloin steak, 1/2 inch thick. Paula Deen uses 1 1/2 pounds cubed round steak, cut into thin strips)
Saute Onions and/or Mushrooms - optional
Carrots, Potatoes - optional
InstructionsPour most of the soups and bouillon into a crock pot. Stir in onions, mushrooms, carrots, and/or potatoes - optional. Add beef roast/cubes. Pour remaining liquid over the beef.
Cook 1.5 hours on high, then on low for 3.5 hours.
Remove a cup or two of the liquid - cool. Add the cooled liquid a little at a time to the sour cream stirring until all liquid is used. (Tip - Do not add sour cream to the liquid - it will be lumpy. Stir the liquid into the sour cream.) Pour mixture into the crock pot.
Make egg noodles according to directions.
Serve the stroganoff over the egg noodles.