e a bit dry.
CROCKPOT:
Alternatively, to cook in
ot roast and place in crockpot.
Add soup and flour
Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Combine all ingredients and place in crockpot. Cover and cook on low for 8-10 hours. Serve with mashed potatoes, baked potatoes or noodles.
lates and spoon over the stroganoff.
eef with your favorite meatball recipe, then shape into about 1
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
For the stroganoff sauce:
Heat the olive
ff fat, and add remaining Stroganoff ingredients, cooking over medium heat
nches
To make the stroganoff, melt the rest of the
In medium skillet melt butter and brown meat coated with 1 tablespoon of flour.
Add onion and cook until tender.
Stir in broth, mushrooms, tomato paste, garlic powder, salt and pepper. Simmer, covered, stirring occasionally for 30 minutes or until tender.
Blend in sour cream, mixed with remaining flour and heat through.
Cook noodles according to package directions.
Drain. Serve stroganoff over noodles.
Boil venison on high until foam comes to the top of kettle. Skim off foam and boil on medium-low for almost 1 hour.
Drain and rinse lightly.
Cut up and fry in butter flavored Crisco and onion.
Stir in mushrooms, steak sauce (undiluted) and Worcestershire sauce.
Season with Mrs.
Dash no salt.
Stir in stroganoff mix.
Mix it according to directions on packet.
Add sour cream.
Simmer until heated through.
Add cooked noodles.
In medium bowl, combine ground beef, bread crumbs and water. Shape into 16 (1-inch) meatballs.
In 10-inch skillet, heat oil and cook meatballs over medium heat 5 minutes or until done; set aside.
In medium saucepan, bring 1 1/2 cups water and milk to the boiling point.
Stir in noodles and stroganoff sauce and continue boiling over medium heat, stirring occasionally, 7 minutes.
Stir in mushrooms, parsley and meatballs and continue cooking, stirring frequently, 3 minutes or until noodles are tender.
Brown meat and onion.
Drain.
Add soup and water (mixed) and the stroganoff mix.
Stir and boil.
Pour over the cooked noodles. Season and sprinkle with caraway seed.
Cut steak into small strips.
Brown lightly in a large frying pan.
Stir in sour cream and stroganoff seasoning mix.
Continue stirring over medium heat until mixture is warm or hot.
Serve over rice with a favorite vegetable or salad.
Brown hamburger meat in skillet; drain the liquid off the meat.
Add Lipton stroganoff package, cream of mushroom soup and milk.
Stir all ingredients and simmer until noodles are tender.
Cook hamburger and onion.
Drain and add sour cream and dry stroganoff mix.
While this is simmering, slice French bread lengthwise and butter it.
Place on cookie sheet.
Place hamburger mixture on buttered bread.
Top with cheese and bake in 400\u00b0 oven until cheese melts.
br>Serve immediately with Beef Stroganoff on top.