Y’all really have no idea how happy I am that fall is here, and that I can break out the slow cooker again! Don’t get me wrong, grilled food all summer is tasty too, but there is just something special (and convenient!) about being able to pop dinner in the slow cooker each morning, and have it ready to serve at night. With the kids after school activities in full swing, there is increasingly less time each night to prepare a meal.
A few weeks ago the supermarket had several 2 pound packages of stew meat marked down at a deep discount, so I bought them all! I put them in freezer bags and froze them until I figured out how to use them. I also have to point out I am still using my Cream of Mushroom Soup that I got last September for $0.10 a can at Walmart! I have no idea why it was marked so low, but my parents were here visiting and we saw it. I thought it was mislabeled and checked the scanner, but, it was right! We bought ALL that they had of that too. All 7 of us were in my dad’s truck with soup under our feet and in our laps, but we got it home. It hasn’t expired yet, it still has a year to go, but I’ve saved a ton of money this year using up all of that soup!
*NOTE: If you want more gravy, double the soup, broth, and bread crumbs.
- 2 pounds Beef Stew Meat
- 1/4 cup Bread Crumbs
- 1 box Beef Broth
- Salt and Pepper to taste – I didn’t measure just put some in
- 1 can Cream of Mushroom Soup
- 1 pkg Medium Egg Noodles
- Put all ingredients (except noodles) into the slow cooker and cook on low about 6 hours. Longer is ok too if you need to put it on in the morning before work. It should be fine when you get home. When you’re ready to serve, cook the egg noodles according to package directions. Serve the Stroganoff over the noodles.