Wednesday, June 27, 2012

On Another Recipe

Here's another good one for you - not made vegetarian/vegan as easily, but with ingenuity I imagine it would be just as good. This is great in the slow cooker; start the meat the night before, and in the morning shred it and add the noodles.

Warning: this is not a low-calorie, low-fat recipe, so eat at your own risk! Please keep in mind that Hubby and I cook enough to serve five people and have leftovers for us to take to work.

Slow cooker stroganoff

3-4 lb cut of bottom round roast of beef (with meat as expensive as it is right now, feel free to substitute with turkey burger or ground beef, but keep your cooker temperature lower during the day and consider adding more water to keep it from burning)
1 large bag (usually 14-16 oz) of your preferred type of egg noodles (there are Amish no-egg noodles at our local Hy-Vee that come in a clear bag with red printing and a twist tie closure, and I LOVE them in this dish)
1 4oz package or container of cream cheese
1 4oz container of sour cream (use your leftover sour cream from my Mexibread below in this dish!)
1 cup white onion
1 1/2 cup milk
Water as needed (to keep beef from sticking to cooker, and to help cook noodles)
Seasonings (salt, pepper, parsley, chives to taste)

Place beef into slow cooker, fat-side down. Add seasonings, onion, and water (about one cup should be okay), put on lid and cook on high for about 8 hours. In the morning, flip the meat over; you should be able to gently peel the strip of fat off of the bottom of the meat without much difficulty, then shred the meat. Add entire package of noodles, milk, and more water as needed, along with all of the cream cheese and sour cream. Allow to cook on low as long as necessary, either until the noodles are fully cooked or until you are able/ready to eat, whichever you please.

Serves five with leftovers for several days.

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