Wednesday, November 30, 2016

Classic Stroganoff

This time of year when the temperatures start dropping classics like this are tempting to make. Ryan specifically requested this a while back so I had to go ahead and make it for him. It is rich and creamy in all the right ways.

What you need~
1 pound of stew meat (pictured is back straps venison)
2 cans of cream of mushroom soup
1 cup greek yogurt OR sour cream
1 cup water
1 tablespoon of all purpose flour
1 small onion sliced
3 cloves of garlic (1 tablespoon of minced)
Garlic powder
Onion powder
Milk as needed
Egg noodles

Dice up your meat into about 1-2 inch cubes. Put in the bottom of the crock-pot or stew pot. Layer on top the onion and garlic. Mix the soup, sour cream, water and flour before adding and mixing the meat mixture. Season the mixture.

Cook on low for 4 hours mixing and adding more seasoning as needed. If the mixture seems dry add more water or some milk.

Before serving make some egg noodles and mix into crockpot mixture.
Really tasty and even better warmed up for leftovers.  I know this is not my normal healthy stuff I make but sometimes you need to treat yourself.

Until next time~
XoXo Emily

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