Friday, October 3, 2008

Roast Beef Stroganoff

This is not the ol'hamburger stroganoff of our mothers era. This made with a well seasoned and slow cooked roast is virtually addicting and it doesn't get more K.I.S.S. than this! Now if I could just get the picture to look as good as it tastes.

Roast Beef - your favorite cut
2 packets of Liptons Onion Soup mix
1 1/2 cup water

Cook roast on low in crockpot for 6 hours until no longer pink and cooked throughout. Remove from drippings and drain off fat. Sometimes I will put the entire crock pot with roast in the fridge overnight and let the fat solidify on top, if time will not permit then simplify and drain as much as you can and reserve beef stock, cut the meat. If meat is too tender (is there such a thing?) it will shred which is yummy but doesn't look as pretty as chunks. Add to below gravy.

Beef stock
1 Cup milk
2 Tbl flour
2 Tbl brown gravy mix
1/2 tea pepper
1 Cup sour cream
2 cans cream of mushrooms
1/2 tea garlic salt
Pinch of Bay Leaf
8 oz sliced mushrooms

Whisk together until smooth and then add meat. Heat on med/low heat until lightly bubbly stirring occasionally. Serve over wide egg noddles.

VARIATION: This recipe yields about 10 servings. Recipe can be cut in half. I often will make this and freeze 1/2 of the meat and gravy mixture for a rainy day. This is also an excellent way to use your left over roast beef just add the water and liptons soup mix to the gravy.

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