Thursdays Are For Cooking

| November 12, 2020

Oops! It’s Fall again. Sneaked right in on little cat feet and caught us napping in the sunshine. And now it’s time to get out the crock pot and do some serious cooking, whether for one or for ten. It’s time to clean out the birdfeeders and set things out where the squirrel will only steal what’s meant for her, and time to think about how easy it is to burn calories and get some fresh air when you’re raking leaves.

So I searched around for a hearty dish for leaf rakers and found several versions of the classic beef stroganoff, which is no light meal for anyone, but a good, hearty, filling dish that will make you and your leaf peepers happy. Add a good green salad and cornbread or that crispy loaf you learned how to do on the stovetop a few weeks ago (fresh bread is always good!), and a tasty morsel for a dessert, and settle in with a good after-dinner book.

Slow Cooker Beef Stroganoff  

From the Kitchens of Betty Crocker (again ? ) and I want to give an extra nod to the cooks who test these recipes. It is well-deserved, too.

When the weather is starting to chill down before sunset and you want something hearty and tasty, and ready to eat, and not have to wait while it appears on your plate, the slow cooker is a good place to start. Just fix the ingredients, set it and go rake the lawn and then come back indoors to a good, hearty meal that you earned. Yes, this can be done with the pressure cooker/Instapot, too, but sometimes, the slow cooker is just right.

Ingredients:

¼  cup butter

2 lbs boneless beef sirloin steak, cut into 3×1/2×1/4-inch strips (Oh, just cut it into strips 1 inch thick and varying lengths!)

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

½ teaspoon salt

¼ teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Steps:

1 – In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

2 – In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

3 – Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

4 – Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips:

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

You can also save some time by buying a bagful of onions, peeling and chopping them in the food processor, and bagging them in 1 cup portions for the freezer.

There should be 8 servings from this recipe, but that will depend on how hungry your yard crew is, won’t it? Bon appetit!!!

Category: Cooking, Economy

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ninja

Ex commented:

“It’s time to clean out the birdfeeders and set things out where the squirrel will only steal what’s meant for her…”

The ninja family bought an expensive Squirrel Proof Bird-Feeder that we hung with STRONG, STURDY Zip-Ties.

It got interesting and funny as well when we watched those squirrels try to get the bird food without success.

Well, the joke was on us. The squirrels managed to CHEW thru those zip locks…the bird feeder crashed on the pavement below…and those squirrels had a feast.

ninjas never give up. We bought ANOTHER “Squirrelproof” Bird Feeder, only this time, the feeder is hanging by a STRONG Metal Chain, so strong that if those squrrels try to gnaw thru that chain, they would end up losing their incisors.

Thank You for the recipe for another Comfort Food, Beef Stroganoff. So Yummy! Have never made it in a Crockpot, so will defintely try your recipe!

😉😎

AW1Ed

Feeders are squirrel resistant, not squirrel proof. The only squirrel proof feeder is a steel box welded shut. Which isn’t a feeder at all.

ninja

AW1Ed wrote:

“The only squirrel proof feeder is a steel box welded shut.”

The ninja family can think of another “Squirrel Proof Feeder..”

It goes “BANG!!!!”

Thank goodness for those squirrels that we already have protein in our freezer…

*grin*

5th/77th FA

Bless you Mi’Lady. Just finished a big bowl of this that was made up. But I cheated, put thin sliced taters in the crockett pot and let it percurlate lowly overnight.

Ms Eta has us kinda warm (80s) and muggy, with lots of rain down here in God’s Country. Lot’s of rain. Some real serious flooding from her down in WW’s and Baby Girl’s AO. Tampa area schools closed back down for a few days and it’s back to on line learning…from the rain, not the Commie Flu. Flyover Country Family is snowed and iced in.

Good news is the high winds blew most of the ready pecans out of the trees. Now if I can just gather them up before they float off or the tree rats get to them.

Tanks Matey!

Skyjumper

Great recipe, Ex-PH2, I’ll be definitely trying it on another date.

I earlier pulled out a small beef roast to make up for the evening along with smashed potatoes, fresh squash, homemade bread (is there any other kind ;)) and copious amounts of freshly ground/brewed coffee.

And for dessert? FRESHLY made, homemade, Caramel Apple Cheesecake with pecans! Nah, I don’t have the talent to make it, but my neighbor lady down the road in the woods does.

I got home later last night and found TWO cheesecakes by my door! The one I mentioned and also a chocolate one. She had put a little note on them wishing me Happy Veterans Day & thanking me for my service. Her cheesecakes are un-freaking believably good!! They must weigh around six pounds each and the filling?? MMMMmmmmmmmmm. Literally the best I have ever eaten!

She also owns three horses, Ex.
Another plus. (smile)

gitarcarver

For those who like to cook under pressure…. Instant Pot Beef Stroganoff Ingredients 2 tablespoons canola oil ½ onion, diced 2 teaspoons salt, divided 2 pounds beef stew meat, cut into 1-inch cubes 1 teaspoon freshly ground black pepper 3 cloves garlic, minced ½ teaspoon dried thyme 2 tablespoons soy sauce 3 cups chopped mushrooms 2 tablespoons all-purpose flour 3 cups chicken broth 1 (16 ounce) package wide egg noodles ¾ cup sour cream, or to taste Step 1 Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes. Step 2 Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce. Step 3 Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer’s instructions, 10 to 15 minutes. Step 4 Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes. Step 5 Release pressure naturally according to manufacturer’s instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream. source: https://www.allrecipes.com/recipe/258468/beef-stroganoff-for-instant-pot/ I know that generally speaking, beef stroganoff can take a long time to cook, so when I found a pressure cooker recipe for it, I went bonkers. It is one of my standby meals that I can make without looking at the recipe. While the recipe calls for stew meat, I substitute other cuts that are generally cheaper. After all, I have a knife and know how to use it. The other thing I like doing is to change some of the liquid to a wine (port works really well) as it gives it… Read more »

Sea Dragon

Easy and quick…

Sea Dragon’s Ground Beef Stroganoff

2 Tbs butter
8 oz sliced cremini mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 Tbs sweet paprika
2 tsp Old World seasoning
1 lb lean ground beef
1 1 /2 cups beef broth
1 Tbs Worcestershire sauce
3/4 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
1 cup sour cream
6 cups cooked pasta

In a skillet, melt butter over medium heat. Sautee mushrooms, onions and garlic 5 minutes. Add paprika and seasoning, and cook until mushrooms and onions are tender. Remove from skillet, place in a bowl, and set aside.

Increase heat to medium-high. Cook beef until no longer pink; drain. Stir in 1 cup of the beef broth, Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining beef broth until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly until mixture thickens. Remove from heat and stir in sour cream.

Serve over pasta.

Serves 8 (Yeah, right.)

Jeff LPH 3, 63-66

Ex;
Right after this comment, I’m opening up the bag of sausage and penny I had thawing in the reefer and heat up half the bag. Went to Publix yesterday and bought a box of penny, two cans diced tomato’s, two cans of tomato sauce and two 16 ounce mild ground sausage. Measured out two 8 ounces of penny into two zip lock bags and ran the sausage through two food saver bags and into the reefer freezer. Your recipe is worth every penny.

Skyjumper

Ex-PH2, hope you get to read this post.
I remember you saying that you had possession of some older recipe books and were going to put some up here.

When my Ma passed a number of years back, she had saved a fair number of the local “Shop-O-Gram” style newspapers dated from 1941-1942. I now have them.

They all have quite a number of local ladies recipes posted from back then (contain their names & street address). Many, if not most of them, are from immigrant German/Italian ladies.

My plan is this winter (when not shoveling snow 😉 )is to scan them all and put them on disc. God knows how long it will take me. (smile)

If you would be interested (or anyone else for that matter) maybe we could work something out as to how I could send them. Will let you’all know when I get them done.

Meanwhile, enjoy good food, good beverages, good friends and the day.

Sea Dragon

A plan!