Today I’m sharing a client fave with you.
It’s my take on a traditional beef stroganoff. Through most of the year I serve this over egg noodles, but today there’s a fun lighter twist on this that I’m sharing below.
I love this for making “intentional leftovers”… click through to the post to find out what that’s all about.
Crock-pot Beef Stroganoff
1 lb beef stew meat
1 can (10 oz) reduced fat cream of mushroom soup
1 can (4 oz) sliced mushrooms
1 cup water
1/2 tsp onion flakes
salt and pepper to taste
6 cups hot cooked wide egg noodles
In crockpot mix together meat, soup, mushrooms, water, and onion flakes.
Set crockpot to LOW heat, cover and cook for 6 to 8 hours or until meat is tender.
Serve over hot cooked noodles with sprig of parsley.
Here’s a fun and light twist: Instead of serving it over egg noodles, take a veggie peeler to some yellow squash or zucchini.
Peel off thin slices that look like wide noodles and keep going round and round until you hit the center of the squash with the seeds.
Throw the cores of the squash in a freezer bag to use the next time you make soup (or throw them in the compost pile), then sauté the squash strips (or zoodles) in a dry skillet until they are soft and floppy like cooked noodles. Spoon the slow cooker stroganoff on top.
Mmmm, wasn’t this a good dish? Leave a comment b’low sharing how you made it “yours”!