Quote:
Originally Posted by Fried Meat Ball!
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.
|
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.