If only I had the good sense to par boil noodles and ore cook rice on the weekends to make week night dining that much quicker!
Beef Stroganoff svs. 3-4
1 pound chop suey beef
1/2 of an onion, peeled and chopped
4 button mushrooms, stemmed and chopped.
1.5 cups beef broth
2 tsp. Worcestershire sauce
2 TLBS corn starch
1 cup cold! water
1/2 cup sour cream
6 ounces egg noodles, cooked and drained
Salt and pepper to taste
In the crock pot, mix together the broth, meat, onion, mushrooms, and Worcestershire sauce. Set on low and cook all day.
Mix the corn starch with the cold water, stir well to dissolve. (Corn starch only dissolves in cold water!) Add this mixture to the crock pot, stir very well to mix in. Turn the crock pot to high and leave uncovered. Cook fifteen to twenty minutes while the noodles cook. When the noodles are ready and waiting in the colander, stir in the sour cream. Season with the salt and pepper to taste. Stir in the drained noodles, flipping and stirring to combine well.
Recipe can be doubled or tripled. (Or more depending on the size of your crock pot)