Just In Time For Football Season

Beef Stroganoff.....dun dun duuuuuuuuuuuuuuun ! !


I can't quit eating this and it's ridiculously simple. For those of you who haven't owned a cow in the past year, you will need to break the bank and purchase a 3 lb. pot roast, but believe me, it's worth it. So worth it in fact, that I should've made this while Mark was in Canada, so I could eat it all myself. Here's the easy recipe.


3 lb. roast. (I used Chuck and trimmed the fat off)
1 large onion, sliced or diced
2 cans of cream of mushroom soup, I used the 98% fat free
1 sm. (8 oz.?) container of sour cream and chive dip (that sold you, I know, me too).
Egg noodles


Put everything BUT the sour cream and chive dip in the crockpot and cook while you're at the football game (in other words, all day). No other liquid is needed. When it's nice and tender, I kind of smashed it up in the crockpot. Before serving, add the dip, stir it in, and serve over the egg noodles. It's SO good ! !


Note: I also added some red wine and rosemary and canned mushrooms would be really good too. Another thought I just had is that I bet spicy ranch dip would be good in this too, for a different flavor, or any kind of dip for that matter.