By Jolene Goodman | Lake Panorama Times
While the temperatures fall and the days grow shorter, I start planning for warm, hearty meals that can simmer all day. Arriving home to the smell of a delicious meal waiting for us is a special treat. Crockpot recipes are perfect for this time of year. They offer convenience with a set-it-and-forget-about-it method to cooking that I love. I steered clear of the crockpot for years due to the once-a-week pot roast with potatoes and carrots meal I had as a child. Now, the crockpot is my friend. Make it your friend, too. Get out and enjoy all that fall has to offer. Then, come home to the comforting flavors of lots of tender beef and mushrooms in a delicious creamy sauce. If you have a fall favorite, I would love to see it. Share your recipes with me at jolene@IowaLivingmagazines.com.
Happy cooking!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Easy Slow Cooker Beef Stroganoff
Ingredients
- 1-1/2 lbs. top round steak, cut into 1/2 inch strips
- Salt
- Pepper
- ½ onion, chopped
- 1 – 10.75 oz. cream of mushroom or celery soup
- 1 – 8 oz. can mushrooms
- ¼ cup water
- 1 clove garlic, minced
- 1 tbsp dried chives
- 1 cube beef bouillon
- 1 tsp Worcestershire sauce
- ½ cup white wine
- 1 tbsp flour
- 1 – 16 oz. sour cream
- 1/4 cup fresh parsley
Directions
Pat steak dry and season with salt and pepper and place in slow cooker. Put onion on top of beef, add soup, mushrooms and water. Add garlic, chives, Worcestershire and bouillon. Mix wine and flour together then pour over beef. Cover and cook 6 to 7 hours. Then, add sour cream and parsley. Cover and cook another hour. Serve on hot buttered noodles or potatoes.