You know how certain foods have certain memory connections? Well, beef stroganoff reminds me of my very first formal dance, Homecoming. I was invited by a popular high school basketball player and I was so excited!
We went with another couple to someone’s house before the dance, and their parents served us a lovely dinner of you guessed it…beef stroganoff. The only thing I remember about the event is that I was incredibly nervous and the meat was incredibly tough.
Flash forward several thousand years to earlier this month when I was given a set of the new Crock Pot Seasoning Mixes to try. There are six varieties: Beef Stroganoff, Original Chili, Savory Herb Chicken, Hearty Beef Stew, Savory Pot Roast and BBQ Pulled Pork.
Of course, I noticed the envelope of Beef Stroganoff mix taunting me, daring me and coercing me to give it another chance.
I sighed, and then I caved and cooked.
The ingredients and directions were on the back of the pouch and the seasoning mix itself is just stirred together with water and then it’s ready to be used.
All I needed to do was toss the beef cubes, mushrooms, sliced onions and the seasoning mix/water blend into the Crock-Pot, cover it and cook on low for about 8 hours. The beauty of Crock-Pot cooking is that you can just sit back and relax while the magic of slow cooking happens.
The smell emanating from the kitchen all day was heavenly! About ten minutes before dinnertime, I mixed in a cup of sour cream and called it good!
Most people probably serve their Beef Stroganoff over noodles, but I like to try different things so I cooked a 14-oz package of rice noodles. I drained them and immediately tossed the noodles with a few splashes of hot chili oil and then spooned the Beef Stroganoff over the top!
The beef was fork-fall-apart tender, the sauce flavor was absolutely delicious, and it was a fun change of pace to serve it over the top of some kickin’ Asian noodles.
I can safely say that I love Beef Stroganoff now.
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