Here I am again with the crock pot! I just can't seem to get enough of it. It's my best friend during the cold seasons. Beef stroganoff is a family favorite around here and I LOVE this recipe. The tomato sauce and cream of mushroom make a smooth creamy base for this beefy dish. And the flavor is fantastic. This one only takes 4-5 hours on the low setting of the crock pot to cook, so you don't have to start it early in the morning. Here's how to make it:
*recipe from the kitchen of Monika Anderson
*1 Lb stew beef ($3.79)
*1 Tablespoon Extra Virgin Olive Oil ($0.11)
*2 (10 3/4 oz) Cans Cream of Mushroom Soup ($2.64)
*1 Can (15oz) Tomato Sauce ($1.40)
*3 Beef Bouillon Cubes ($0.27)
*1 Medium Onion, sliced (or substitute dried onions) ($0.40)
*1 8oz package sliced mushrooms (about 2 cups) ($1.99)
*2 Tablespoons Worcestershire Sauce ($0.22)
*8 oz Sour Cream ($0.84)
Total Cost to Make $11.66 not including pasta or rice
Before adding the meat to the crock pot, salt it and brown in the 1 Tablespoon of olive oil. Do not cook through, just brown the outsides.
Add meat to the crock pot.
Add the cream of mushroom soups, tomato sauce, beef bouillon, onion, Worcestershire, and mushrooms.
Cook on low for 4-5 hours.
Just before serving stir in the sour cream.
Serve over rice or pasta. Enjoy!