That's the one that got me thinking about it. I've never made it, but it's pretty highly reviewed. That said, I've never made any kind of stroganoff. I'm not sure I've ever had any that didn't come from a box.

I was looking at a recipe that nixes the soup in favor of fresh mushrooms, beef stock, and sour cream. If/when I end up doing it, that's probably what I'll use.

I can really have canned soups due to a sodium restriction, so I have to find alternatives.

:thumb:

I would also think about browning the meat before dropping it into the crock pot -- Maillard reaction and everything. Maybe deglaze the browning skillet with the broth. By then you're not saving much work by using the crock pot, but you'd get the benefit of very tender meat.

That's what I did with my stew that's in the crock now. Dusted with a bit flour and seasoning, browned the meat. Then deglazed the pan with the water that the recipe called for. This was a step not in the recipe, but it makes no sense not to. Fond is a precious resource.

Nachos using:

left over Ribeye steak
black beans
Hot Salsa
Jalapenos
black olives
onion
cheddar cheese
sour cream on side

http://i250.photobucket.com/albums/g...g_5/nachos.jpg

REAL NACHOS DON'T HAVE BEANS.

Or Ribeye steak!

ROFL

Thanks 9ers fan!

Gravy came out pretty good, the carrots gave it a nice sweetness. The only draw back was the greasiness from all the rendered fat. If I would have had the time I would have cooled it and skimmed the fat off.

What cut did you use? A lot of people use chuck roasts, but I prefer to use a top round roast. Usually there isn't as much fat and tissue. I'll still do a bit of trimming before I even put it in the pan.

To each his own, but I like chuck way better than top round.

Don't remember, whatever Hy-Vee had on sale this weekend at $3.79 a pound. The roast was fall apart tender, I took the celery and carrots out an hour before the roast, they were perfect. The gravy wasn't overly greasy, just thought it coated the tongue a bit.

Yeah, if it was chuck, you probably had a lot of fat in there. Skimming would help, for sure.

You don't have to necessarily let it cool though or skim by hand. You need a fat separator. It's like a measuring cup with a spout on the bottom. That's what I use for any kinds of pan drippings that need to be skimmed.

I've never been a fan of nachos but those may make me change my mind.

Well done! :clap:

Chicken strips... the best part of my football sunday.

:facepalm:

Learning to do it outside... need to cutdown on the times a bit...

http://tapatalk.imageshack.com/v2/14...9a7aa68068.jpg

http://tapatalk.imageshack.com/v2/14...1812f6de5d.jpg

http://tapatalk.imageshack.com/v2/14...680cf8a005.jpg

http://tapatalk.imageshack.com/v2/14...74b52d12b3.jpg

http://tapatalk.imageshack.com/v2/14...ce84762fd4.jpg

http://tapatalk.imageshack.com/v2/14...dda1819d11.jpg

:thumb: