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.

Tuesday, October 16, 2012


1 lb round steak, fat trimmed and cut into cubes
1 envelope dry onion soup mix
1 can (4-oz) mushroom stems and pieces, drained
1 can cream of celery soup
1 con cream of mushroom soup
1/2 cup sour cream
cooked noodles for serving

Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

Place lid on cooker and cook 6 to 8 hours on low.

Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.

Yield: Approximately 6 servings

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