Crock Pot Real Beef Stroganoff (with NO cream soup!)

Beef Stroganoff in the crock pot couldn't be simpler! And best yet, you do not need any cream of mushroom soup either!

I have two boys who will not eat anything made from a cream soup. Won't touch it. This stroganoff  is so delicious, you'll wonder why anyone ever used a can of soup in the first place!

I love the set and go aspect of this crockpot version.  Just a few steps when you get home to finish it up and dinner can be on the table in 15 minutes!

I used a package of beef stir fry strips that were in my freezer and needing to be used up, I also love stew meat cubes! You can also use frozen meatballs (so delish!) or even a pound of cooked ground meat.

Jan's Tip: to make this a quick skillet meal instead of a crockpot meal grab the meatballs or ground meat and make the recipe in the skillet for a ready to eat meal in about 20 minutes!

Printable Copy

Crockpot Beef Stroganoff


Meat : Choose one of the following:
1 lb:
cubed beef stew meat
beef stir fry strips
Meatballs (20-24)
Ground Beef  pre-cooked/crumbled

8 oz. sliced mushrooms
1 cup beef broth  (either from a can, bouillon cubes, or homemade)
1 Tablespoon tomato paste or ketchup
1-2 Tablespoon flour
1/2 cup sour cream

In crock pot place meat in bottom.
Layer mushrooms on top.
In small bowl: Mix together beef broth and ketchup. Pour mixture over meat/mushrooms
cook in slow cooker:  on low 5-6 hours or high 3-4

Just before serving: 
Start cooking your pasta or rice for the stroganoff (I used whole wheat egg noodles)
remove lid from the slow cooker.
Whisk in the flour to the crock pot. This should instantly turn the liquid to a yummy gravy!
Gently stir in the sour cream.

Serve over rice or noodles.


Sweet Potato Casserole

The last of my month long focus on good old fashioned recipes perfect for your Thanksgiving table is the classic sweet potato casserole.

This recipe is perfect for making ahead of the big day, and storing in your freezer, then just pull out to thaw the day of, and warm it up before serving! It makes a lot less work and stress for the day of thanksgiving.

Since my husband is diabetic I topped mine with a brown sugar (I used the brown sugar substitute) and Pecan topping on mine, but I am including directions for the classic marshmallow topping as well.

We are new empty nesters, so I made half for our dinner tonight (served it with some grilled kielbasa) and put the other half in the freezer for a meal later this fall.

Jan's Tip: In some grocery stores you may find in the freezer section some precooked ready to heat mashed sweet potaotes. Feel free to grab this and speed up the recipe even more!

Printable Copy

Sweet Potato Casserole

3-4 Large Sweet Potatoes
1 c. sugar (or sugar substitute) (I did half splenda/half brown sugar splenda)
1/2 melted butter
2 eggs, well beaten
1 tsp. vanilla
1/2 cup milk or cream

1/2 cup brown sugar
1/4 cup flour
2 1/2 Tablespoons melted butter
1/2 cup chopped pecans

Peel, cook and mash sweet potatoes.

In large bowl combine sweet potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Spoon into a 2 qt. casserole dish (If making ahead for the freezer, use a container that can go from freezer to oven)

Cover with brown sugar  topping. Bake at 350° for 25 minutes.

For Marshmallow Topping:  Bake casserole without marshmallows as directed above. Just before serving, cover top with miniature marshmallows and bake just until browned.

To Make Ahead and Freeze: Cover casserole (minus the marshmallows) and freeze up to 2 months. Thaw and bake as directed.


Spaghetti With Carbonara Sauce

This delicious, comforting, yet quick meal is  perfect on those busy winter nights when you just want something to just warm the soul.

It is one of my husbands favorite recipes, although I don't make it for him as often as he'd like, it is perfect on a chilly, yet busy evening


 Printable Copy
Carbonara Sauce:

4 strips of bacon
4 shallots or small onion minced
1 tsp. pepper
1 c. heavy cream
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried rosemary
Optional: Strips of leftover ham

Cook Bacon over med-low heat till fried crisp.
Remove bacon from skillet, and set aside.
Saute the shallots/onion in the skillet with the leftover bacon drippings
Add in the cream and pepper, whisking to blend, cook approx. 5 minutes to thicken slightly.
In small bowl, whisk together eggs and parmesan cheese.
Add a few tablespoons of the cream from the skillet into the egg mixture and blend. (This will help warm up the eggs, so they don't cook into scrambled eggs when you pour them into the skillet).
Slowly pour the egg mixture into the skillet, whisking constantly as you pour.
Add in the rosemary, bacon crumbles, and ham strips.
Serve over cooked spaghetti noodles.


Old Fashioned Creamed Corn

This month I am focusing on old, sometimes forgotten recipes that our grandma's used to make. This week I am making Old fashioned Creamed Corn. 

I have to confess, I have always hated "Cream Style Corn". Hated it.  blech.... BUT I have always only tasted the store bought canned variety. I came across this from scratch recipe from an older lady in my church congregation, and knew that I had not given Creamed Corn a fair shake until I've tried it from scratch.

So, now I know. the real creamed corn is amazing! Not even CLOSE to the icky canned version!  I mean we are talking real cream, real butter here, so this will make it to my Thanksgiving table this year. It also would make a wonderful base to any cornbread, corn pudding, or other recipe calling for creamed corn.

Jan's Confession: The real recipe calls for 1 doz. ears of corn, with the kernels cut off, and the ears scraped to get all the juices from the cob.  I used a pint of home canned corn rather than the ears of corn (But essentially I had the same thing, right?) Frozen corn will give you a fresh tasting substitute, or a store bought can of regular corn in a pinch.

Old Fashioned Creamed Corn

Ingredients:1 pint canned corn or 2 cups thawed frozen corn
1/2 cup butter (Use real butter if you can)
3/4 Tablespoon salt
1 teaspoon pepper
1 Tablespoon sugar
2 Tablespoons flour
1 cup cream


In a heavy saucepan or skillet over low heat, cook the corn, butter, salt, pepper and sugar for 15 minutes, stirring frequently.

In a bowl, whisk together cream and flour.

Stir the cream mixture into the corn, let simmer for about 2 minutes until desired thickness and remove from heat.

If it ends up a little too thick, you can whisk in some additional cream or milk to thin it out.

Serve Warm.


Blue Ribbon Awards: October Country Fair Blog Party

It is the middle of October already! and with the middle of the month, it is time to announce my favorite posts so far from Octobers Country Fair Blog Party.

I have felt such love and support from both my group of cohosts as well as my blogger friends who all came out to link up and support me too! I feel blessed!

And now I am learning the hard part of cohosting: choosing some favorites. No one warns you about this part!

 I couldn't choose just one so I chose three Blue Ribbon Winners!  I really had like 35 favorites but well that would be a loooong list of awards! So thought I better cut that back down to a reasonable number!    Please go visit these great Blogs and let them know you think they are award winners too!

Blue ribbon for overall Yumminess: 

                                      by Home to 4 Kiddos

Blue Ribbon for Saving our Planet

By  Taylor Made Ranch

Blue Ribbon for Warming our Hearts

By Apron Strings and Other Things

We still have 2 weeks to link up fabulous fall ideas!  Please keep linking up!

SNEAK PEAK:  Want a sneak peak into what our new theme will be starting November 1st?
"A Time for Giving", so finish up those Thanksgiving day posts and your gift giving ideas as well, and we will look forward to them in 2 weeks! Oh, did I mention I have some new cohosts to introduce you too?  Can't wait till you meet them!
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