Count Stroganoff.

Tonight, we enjoyed our first meal in Russia, Beef Stroganoff. A meal consisting of strips of lean beef, sour cream, onions and mushrooms. The meal takes its name from Count Paul Stroganoff, a 19th century Russian noble. Though there are conflicting reports that the recipe actually surfaced in 1891. Unlike the French who name dishes after the chefs who devised them the Russians have usually attached the names of famous households to their cuisine — the cooks were usually serfs.

This meal was a hit x5. The only complaint was the mushrooms and onions which I handled in the most positive Monday way... "you don't have to eat the mushrooms or onions. They are simply there to make the flavor of the meal. Without them, your meat would be bland, with no flavor".  No response from the galley.

So my Russian blog fans have suggested trying a combination of pickles, sour cream and honey... I encourage everyone to sample this and let me know what you think. We can have our own little foodie forum. I'm sure everyone already has the ingredients in their fridge/cupboard.

This meal is from Mable Hoffman's Crockery Cookery Cookbook, the most wonderful, well used crock pot book I've ever used. Mable rarely lets me down!

Beef Stroganoff 
2 lbs. round steak, sliced in 1/4 inch strips
1/2 tsp salt and pepper
1 onion, sliced
1 can condensed beef broth
1 Tbl. Worcestershire
1 Tbl. ketchup
1/4 tsp garlic salt
1/2 tsp paprika
2 Tbl. dry red wine
Fresh mushrooms, sliced
3 Tbl. cornstarch
1/4 cup water
1 cup sour cream
Cooked rice or noodles (we used whole wheat egg noodles)

Cut steak in 1/4 inch strips. Season with salt and pepper. Place steak and onion in crock pot.
Mix broth, worcestershire, ketchup, garlic salt and paprika in a bowl. Pour over steak.
Cook on LOW 6-7 hours or until steak is tender.
Turn control to HIGH. Add wine and mushrooms. Dissolve cornstarch in water in a small bowl. Add to meat mixture, stirring until blended. Cover and cook for 15 minutes or until slightly thickened. Stir is sour cream; turn off heat.
Serve over noodles.