I love me some beef stroganoff, but every recipe I have ever seen (except this one, which was adapted from one I found in the "Fix-It and Forget-It 5 Ingredient Favorites" book I've mentioned before) involves browning the beef in a skillet, making a huge mess on my stove top. I am the kind of clean freak who is not actually a fan of cleaning-- a lot of times, I'd rather not do an activity than do it and clean up after it. Honestly, this is one of my biggest problems with cooking-- the clean up involved. Hence, my love for crock pot meals that involve no pre-cooking.
When I made this recipe a few weeks ago, we happened to have some Parmesan cheese in the fridge, so we sprinkled it on top. Mmmmmm! It went very well with steamed green beans, too. For some reason, the sauce looks really pale in this picture-- I think it was because of the flash, because I don't remember it being this pale.
10 3/4 oz can cream of mushroom soup (the condensed kind)
14 1/2 oz can beef broth
1 lb beef stewing meat (buy the kind already cubed in 1" pieces)
1 cup sliced mushrooms (buy the kind already sliced)
1 1/4 cup sour cream
2 cups egg noodles
1) Stir together the cream of mushroom soup and beef broth in the crock pot.
2) Add meat and mushrooms.
3) Cover and cook on High for 3-4 hours; reduce heat and cook on Low for 3-4 hours. (If you're not going to be home and won't be able to change the temperature, cook it on High for 5-6 hours, but the beef will be a bit tougher when you do that.)
4) At some point during the day, cook the egg noodles.
5) Right before you're ready to eat, stir in the sour cream (you can whisk it to make it combine with the broth more quickly), and then stir in the noodles.
Seriously-- could this get any easier? I love this recipe so much!