As I am writing this, I am lounging on the couch re-watching Veronica Mars (season 3) in preparation of watching the Veronica Mars Movie. I just wanted to jog the good 'ole memory, as it has been years since I have watched it, but I am pretty pumped to watch the movie! Good show if you are looking for something to watch. I also went to a sewing seminar a few evenings ago where we talked about cool projects for kids of all ages. Granted, I do not have kiddos yet, but I certainly have a lot of friends who are beginning families so I figured this class may be handy for baby showers - I am planning a few upcoming projects! :)
Back on the Freezer Cooking/Crockpot Cooking train. Beef Stroganoff is one of my favorite non-crockpot meals, so when I found this crockpot version of the classic at Baked in the South, I was pretty pumped! It is one of my husband's favorite too, so it was a win-win for us both! I froze this meal a few weeks ago and prepared it a few nights ago. Yum, Yum!
What you need:1/2 cup finely chopped onions
1/4 cup butter
1 lb. stew beef
1/8 tsp paprika
2 cups chopped mushrooms
3/4 cup sour cream
1 can of cream of mushroom soup
1/2 cup cream cheese
salt and pepper
1. Mix cream cheese, cream of mushroom soup and sour cream together.
2. Throw all the ingredients into a gallon size freezer bag and mix well so that all the meat is coated.
3. When you are ready to prepare it, cook in the crockpot for 8 hours.
4. Serve over egg noodles.
Although this Beef Stroganoff tastes different than than the traditional version, it was still pretty tasty. It was not as creamy or thick as the traditional versions that I've had, but I think that the next time that I make it I will add a little cornstarch to thicken it up about a half hour before serving.
Geez, it got late on me - bedtime! :)