Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, September 21, 2011


1 1/2 lbs boneless pork shoulder, cubed
1 tbsp canola oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup water
1 can (3-oz) mushrooms stems and pieces, drained
1 tbsp instant beef bouillon granules
1 tsp dillweed
1/8 tsp pepper
1/2 cup dairy sour cream
1/4 cup cooking white wine, optional
3 tbsp flour
Hot cooked noodles for 6 servings.

Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker.

In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours.

Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened.

To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.