52 Weeks of Crazy Crock Potting

First - Special thanks to Margaret over at Facts From a Fact Woman for making me this cute little picture.  I came home from church last week and it was just sitting there waiting for me in my mailbox!  Is that a good friend or what?


For much of the country, March came in like Lion.  Here in Denver we are having the loveliest of weeks. It does that here.  The week before the lacrosse season starts is usually beautiful.  It's been 65 degrees and sunny all week.  Then, just in time for the very first game, the wind blows, the temps drop to the 40's and the snow and sleet start up.  So although it's been beautiful, I guarantee that next week will bring freezation!


March, is actually one of Denver's wettest months with 12 inches of snow/rain expected.


So here is a warm and cozy recipe to come home to after a long day.


Beef Stroganoff

Ingredients -
1 ½ lb Stew Meat
1/4 C Flour
Salt & Pepper
2 T Olive Oil
1 Onion, chopped
2 Beef Bouillon Cubes, dissolved 2 in 1 C Hot Water
1 Can Cream of Mushroom Soup
6 oz Mushrooms, sliced (I prefer fresh)
2 T Ketchup
1 t Worcestershire Sauce
Dash of Pepper
8 oz Sour Cream


Directions -
Mix Flour and Salt & Pepper together in a lunch bag.  You can use a plastic bag as well.
I like to add a couple shakes of Montreal Steak Seasoning to the mixture.
Working in batches, throw some meat in and shake it up to coat.
Heat the Olive Oil up in a skillet over medium heat.
Brown the meat on all sides.
Pour the meat into the crock pot.
Add the rest of the ingredients except the sour cream.
Just throw them in and give it a couple of stirs...don't worry about getting everything all mixed in.
Cook on low for 6-8 hours. sour cream.
Just before serving, stir in sour cream
Serve over rice or noodles.


Our family prefers rice.  I don't think I've ever served it over noodles.