This is one of the first meals I ever remember eating at my in-laws house. It's definitely a family favorite. It says to use round steak, but I use pretty much whatever steak is on sale (price-matching at Walmart is the key to getting a good deal.) Fry the meat, throw everything in the crockpot and enjoy!
Source: Sue Peaden
Ingredients:
1 lb round steak (thin)
3-4 cans cream of chicken soup
1/2 to 2/3 milk per can of soup
1/2 to 1 tub sour cream (to taste)
1 1/2 tsp worchestershire sauce
Garlic Salt
Onion Salt
Salt
Pepper
Rice
Directions:
Combine cream of chicken soup, sour cream and Worcestershire sauce in large crock pot. (David combines it in a bowl, then transfers it to the crock pot.) Cut up steak into small pieces and brown in frying pan. Season with garlic salt, onion salt, salt and pepper to taste. Pour steak and all juices into crock pot with soup mixture. Cover and cook on low for 3 hours. (Sometimes we add a little bit of milk to make it a little more saucy.)
1/2 hour before stroganoff is done, cook rice. (We make 8 servings and then use this stroganoff for leftovers for the rest of the week.) Serve immediately.
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