Stroganoff

On Sunday I crock-potted two lovely roasts. Only to discover that my family doesn’t particularly eat roast. So, now I’m struggling to make use of all of the yummy tender meat I have in my fridge. Stroganoff is always a hit with my kids, so here we go.

1 pound of cubed beef (or left over roast, or steak)
1 onion, diced
1 cup sliced mushroom
1 T. butter
1 T. flour
1 t. beef base
1/8 t. allspice
1/4 t. pepper
1/2 teaspoon parsley
1/2 t. thyme
2 T. worcestershire sauce
8 oz. cream cheese
1 cup milk
1/2 cup sour cream

Egg noodles or rice to serve it over.

In a large saucepan saute the meat with the onion, mushrooms, and butter. Once the onion is nice and golden, add the tablespoon of flour. Toss it around to coat and cook the flour lightly. Now, add in one cup of water and the beef base (or beef boullion) and allow to thicken. Add the allspice, pepper, parsley, and thyme and stir, then add the cream cheese. Stir this mixture well until the cream cheese is dissolved into the broth and nice and thick. At this point, turn the temperature down to low and allow to cool off a bit. Once it has cooled, add the milk to get a good runny but thick consistency, then add the worcestershire sauce. Now, take a spoon and taste your stroganoff. Add salt as needed. 1/4 t. increments is a good start. Once you have the saltiness perfect, add in the sour cream. Once the sour cream has been added, don’t allow it to heat above low on the stove as the sour cream will curdle.

Serve over egg noodles or rice.

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