Beef stroganoff, a la Nursemommyjane
There are two ways to make this dish; one, slow and time consuming, but oh so delicious. The other, allow the slow cooker to do most of the dirty work; not quite as delicious, but still very good, and not as time consuming, so I'll give that version first.
2lbs beef round steak, cut in bite sized pieces.
1 lb mushrooms, sliced. (Fresh, not canned)
1 Large onion, diced
2 beef bullion cubes, or equivalent measurement of the stuff that comes in a jar
Dash garlic salt (if you like garlic)
Salt and pepper to taste but remember, bullion is salty
half cup water (you will have liquid from the meat, mushrooms, and onions)
Throw everything in a slow cooker. Cook at low setting until meat is tender, but not mushy. (Since slow cookers vary, I'll leave it for you to determine the time)
In a small bowl, combine half cup soft butter (not margarine) and half cup flour until smooth. Now this is the tricky part. To thicken liquid, the ratio is two tablespoons flour and two tablespoons fat to every one cup liquid. Since the amount of liquid can vary (depending on how much water the butcher put in the meat), I add a tablespoon of the butter flour mixture at a time into the meat mixture until the sauce has the consistency of thick gravy.
Cook half inch egg noodles according to directions, place in a warm serving bowl and toss with butter.
Just before serving, stir a cup of good quality sour cream - not cheap sour cream, not chip dip (just ask my sister Carolyn) into the meat mixture and serve over the noodles.
Since this dish is very rich, I usually serve it with salad and a fruit desert.
2lbs beef round steak, cut in bite sized pieces.
1 lb mushrooms, sliced. (Fresh, not canned)
1 Large onion, diced
2 beef bullion cubes, or equivalent measurement of the stuff that comes in a jar
Dash garlic salt (if you like garlic)
Salt and pepper to taste but remember, bullion is salty
half cup water (you will have liquid from the meat, mushrooms, and onions)
Throw everything in a slow cooker. Cook at low setting until meat is tender, but not mushy. (Since slow cookers vary, I'll leave it for you to determine the time)
In a small bowl, combine half cup soft butter (not margarine) and half cup flour until smooth. Now this is the tricky part. To thicken liquid, the ratio is two tablespoons flour and two tablespoons fat to every one cup liquid. Since the amount of liquid can vary (depending on how much water the butcher put in the meat), I add a tablespoon of the butter flour mixture at a time into the meat mixture until the sauce has the consistency of thick gravy.
Cook half inch egg noodles according to directions, place in a warm serving bowl and toss with butter.
Just before serving, stir a cup of good quality sour cream - not cheap sour cream, not chip dip (just ask my sister Carolyn) into the meat mixture and serve over the noodles.
Since this dish is very rich, I usually serve it with salad and a fruit desert.