I tried a new recipe for dinner and it was a big hit. It was super easy using the slow cooker:
2-3 lbs. stew meat, cut into 1″ pieces
½ cup flour
2 tsp. salt
½ tsp. ground black pepper
½ tsp. coarse grind garlic powder
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 can sliced mushrooms
½ cup sour cream
In a resealable plastic bag combine flour, salt, pepper and garlic. Shake well to mix. Cut meat into small cubes. Working in batches, add meat to the four bag and shake to coat. Heat oil in a skillet. Add meat and brown on all sides. Transfer browned meat to slow cooker. Add one can cream of mushroom soup. Sprinkle on onion soup mix. Drain canned mushrooms and add to crock. Stir and set slow cooker to low for 6-8 hours. When cooking time is complete
stir in sour cream. Allow a few minutes for the sour cream to heat. Serve over egg noodles or rice. Serves 4-6 people.
My notes: I used a London broil for the meat. I trimmed the visible fat from the edge before cutting into cubes. The garlic I use in all of my recipes is California Style Garlic Powder from McCormick. It is a coarse grind and has dried parsley in it. If you don’t have that I would recommend substituting ¼ tsp regular garlic powder.
Warning: this is salty! When I make it next time I will be reducing the salt in the flour coating to only 1 tsp. There is a lot of salt in both the mushroom soup and onion soup mix.
Sorry, no photos of the finished product – it was devoured by a hungry crowd! But you all know what strogo looks like right? Good.