As most women out there, I am married to a total carnivore. The husband eats, breathes, and sleeps meat. I often try to get him to eat more vegetarian-based meals, but it doesn't usually end well. The conversation often goes something like this:
Husband: "Whats for dinner, the most amazing wife in the world?" (okay, that might be a tad exaggerated...")
Me: "Something new! I think you will love it!"
Husband: "Awesome. What is it?"
Me: "Homemade veggie burgers!!"
Husband: "Veggie burgers?!?! (loud groan, sad face). "Honey, burgers are supposed to have MEAT. The grill would be embarrassed to have veggie burgers..." (said as though I've just told him we are eating dirt).
So when I woke up today thinking I might make a veggie stir-fry for dinner, the husband got the best of me and I decided to make beef stroganoff instead. I had three sirloin steaks I wanted to use up, and since that cut is a bit tough for the grill, a slow-cooked stroganoff would be perfect.
Some of you may recall that a few months back, I posted a beef stroganoff recipe on here. That recipe is still my absolute favourite, but its very time-consuming. This recipe is almost as good, and takes way less time. My prep time in the morning was about 10 minutes, and then I just cooked the egg noodles after work and dinner was served :)
1 to 1 1/2 lbs of beef, either a chuck, stewing beef or sirloin
flour for dusting (about 2 tbsp)
1 small cooking onion, chopped
1 can sodium-reduced cream of mushroom soup
1/4 cup white wine (red would also work)
1 tsp Worcestershire sauce
1/2 package dry onion soup mix
1 1/2 cups fresh sliced mushrooms
1/2 cup sour cream
egg noodles, cooked just prior to serving
1. Cut beef into thin strips and lightly flour & sprinkle with pepper.
2. Combine beef, onion, mushroom soup, onion soup mix, wine and Worcestershire sauce and place into crockpot.
3. Cook on low heat for about 8 hours
4. 1-2 hours before serving, add fresh mushrooms and stir. Turn heat to high and continue cooking.
5. Just before serving, add sour cream & stir well. Serve on a bed of cooked egg noodles