Fall season is when I start taking out the crock pot and start using it more. I sometimes will use it in the summer to make pulled chicken or pork. That’s it. Making some kind of stew or soup in the crock pot seems weird to me, during the summer. I don’t know why people associate crock pots with Fall or pumpkin with Fall. I think that, you can cook with your crock pot any time of year. In the summer time it’s great, because you don’t have to heat up your stove.
I’m going to try and feature some more crock pot recipes on here, since people really seem to like those recipes. Beef Stroganoff is really easy to make in the crock and the hardest thing to do was find the Golden Mushroom soup. One grocery store that I went to, didn’t have it, but another did. You could substitute ground beef instead of beef cubes if you want. I didn’t add in all the cream cheese the recipe called for, just half of it. I’d definitely make this recipe again, I can see why it had so many reviews. It’s good and easy to substitute ingredients with.
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz’s, sshh don’t tell my lactose intolerant hubbie)
couple of dashes of Garlic Salt
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Serve over egg noodles. Or mashed potatoes