Quote:
Originally Posted by dalmatiank  can you please post this recipe? My hubby loves your dinner choices! |
I am VERY flattered!
The recipe that cajmom posted is the one I use. I had about a 5 pound sirloin tip roast (they were on sale a couple weeks ago). I used about half of it for beef vegetable soup and the other half for this casserole. So I'm guestimating that I used about 2.5 pounds of beef. I browned the beef in a TINY bit of olive oil along with a large sliced onion and about 4-5 cloves of minced garlic. I dumped that (along with the juices) into the crockpot and mixed in 2 cans of cream of mushroom soup, 1 packet of onion soup, a large (8-ounce) can of sliced mushrooms (drained), and enough milk (I didn't have any wine in the house) to loosen it up. I started it at about 7:45 before leaving for work and it was ready when we got home at around 5:00. All I needed to do was make some wide egg noodles to serve it over (although a green veggie would be nice with it ... I just didn't take the time to make one).
It's very similar to beef stroganoff without the sour cream. But I have dumped sour cream into it in the past just to vary it a little. Hope you enjoy it.