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Tuesday, October 28, 2008

Mmm....crock pot cooking

We don't experience a lovely transition from season to season here in Texas. It seems this year that our weather has decided to skip cool fall evenings, proceeding straight to chilly evenings.

If you think I'm kidding, consider this: Saturday night - 65F. Sunday night - 45F. Last night - 35F. BRRRR!!!!

Nothing says "Stay warm" like coming home to a wonderful crock pot supper. I'm convinced the crock pot was invented by a working wife who couldn't cope with the guilt of not preparing a filling evening meal after getting home late from work. But, I digress...

Knowing that it was going to be cold last night, I drug out our cookbook of family favorites and pulled out my recipe for Beef Stroganoff. It's comfort food at its best - hearty, easy to prepare and cooks all day in the crock pot.

Easy Beef Stroganoff

2 t. beef bouillon (I use Bisto from the UK)
1 can condensed mushroom soup
1 c. water
2 jars sliced mushrooms, drained
3 garlic cloves, chopped finely or minced
1 large onion, chopped
1 T. Worcestershire sauce
2 T. olive oil
1.5 lb boneless round steak
8 oz fat-free cream cheese, cut into cubes
Cooking spray (I use Pam)

Spray the inside of the crock pot with cooking spray to make for easy cleanup. Combine the bouillon, soup, water, and Worcestershire sauce in the crock pot. Add mushrooms, garlic, onion. Trim all fat off of the steak, then steak slice thinly. Helpful hint: do this when the steak is half-frozen. You'll get cold fingers, but it's easier to remove the fat and get clean, even cuts of meat. Brown the steak in the olive oil, transfer the meat to the crock pot. Stir all ingredients together. Cook on low for 8-12 hours. Before serving, stir in the cream cheese until melted. Serve over rice or noodles.

Serves 6-8.

Since we waxed rhapsodic about trigger foods last week, I have a new question. What's your favorite comfort food?


  1. oh yummy!
    My favorite comfort food is either Dad's chili or Mom's Midwest Chowder!

  2. Is round steak the same as london broil? This sounds wonderful. I am having some people over soon and this would be easy to prepare and serve.

    Comfort foods: Kraft Mac & Cheese (do not get it too often). My Aunt/Momma/Sister's Potato Soup.

  3. Foule mudammas! It is an absolutely addictive bean dish.

  4. Ooh - forgot about Kraft Mac & Cheese! And, now I have an awesome recipe for homemade m&c ... I'll share it sometime.

    Here's my list, Shannah-lana

  5. Heather - love the Midwest Chowder and I only get it when we're in KS. It is yummy.

  6. Lori - you'll want either topsider or rump for the equivalent of round steak. I personally think rump is the closest and better priced cut.

  7. Sheryl - what exactly is in Foule mudammas?

  8. Mel - your blog list the other day absolutely inspired this post! And you need to share your m&c recipe. I'm always on the lookout for the best homemade version. :)

  9. Oh Shannah, I am sorry that you never had foule mudammas while you were over here. If it is the same thing that I know, it is YUMMY. Makes my mouth water thinking about it. . .a type of bean that is served with salad in pita bread. . .need gum after eating the garlic :-)

    Oh, thanks for letting me know about the type of meat.

  10. Here's the recipe for my comfort food:

    (Lebanese Fava Bean Dish)

    1 can fava beans, 16oz
 (preferably small size)
    1 can garbanzo beans, 16oz
    2 large cloves of garlic, minced
    1 teaspoon salt

    ½ cup lemon juice (2 lg. lemons)

    1 tablespoon harissa*
    ¼ cup extra virgin olive oil
    Possible garnishes: chopped tomato, chopped parsley, black olives , sliced green onions, sliced radishes
    Drain and rinse the canned beans. In a pot bring the fava beans and chick- peas with about ½ cup water slowly to a boil. Remove from heat. With the back of a wooden spoon, mash half of the beans to thicken the mixture somewhat. Let sit about ten minutes. Then transfer bean mixture to a large bowl. Add minced garlic, salt, lemon juice, harissa, and olive oil. Mix in. Let mixture sit for at least 10 minutes more before garnishing. Top with any combination: freshly chopped parley, tomato, black olives, sliced radishes, and drizzle with additional olive oil. Serve warm or at room temperature with pita bread.

    *Harissa is a hot red pepper puree available in many Middle Eastern grocery stores. Substitute 1 teaspoon cayenne pepper if you don’t have harissa.

  11. Thank you so much! That looks delicious - we'll try it.

    And as a side note, green tea cuts the lingering taste and odor of garlic and onions like nothing else!