BEEF STROGANOFF SOUP One of my favorite things to do with my recipes is to take something traditional and transform it into a version most people would never think of. I promise you this soup will be a big hit in your home for years to come. But I should warn you, it is highly addictive. INGREDIENTS 32 oz. Beef Stock 10 oz. Cremini Mushrooms – Thinly Sliced 1 Medium Onion – Diced 3 Tbs. Garlic – Minced 3 Tbs. Butter 1 ½ lbs. Steak – Thinly Sliced 1 Cup Heavy Cream 1 Cup Sour Cream 2 Tbs. Beef Bouillon Granules 2 Tbs. Dijon Mustard 2. Tbs. Italian Flat Leaf Parsley – Chopped 1 ½ tsp. Onion Powder 1 ½ tsp. Garlic Powder 1 tsp. Dried Oregano 1 tsp. Sea Salt (2 Tbs. Peace and Love) DIRECTIONS Heat slow cooker on high setting. To the slow cooker, add beef stock and mushrooms and cover. In a large sauté pan, over medium heat, sauté the onions and garlic in butter, until translucent and soft. Add to slow cooker. Using the same pan, add the steak to the pan and sear it on both sides. About 1-2 minutes. To the slow cooker, add steak, heavy cream, sour cream, beef bouillon granules, Dijon, parsley, onion powder, garlic powder, oregano, and sea salt. Cover and cook on high for 6 hours. Makes 12 Servings 1 Serving: 1 Cup
Posted on: Wed, 04 Sep 2013 23:20:26 +0000
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