Wednesday, April 29, 2009


This was one of those times when I had an idea for a dinner and I started to cook it, and then I realized I was missing half of the essential ingredients. That is when dinner plans morph into something else. My intention tonight was to make No-Peek Stew. A childhood favorite of my husbands that my mother-in-law shared with me. When I realized I was missing the cream of mushroom soup, I knew I had to change plans. Somehow this No-Peek stew morphed into a sort of beef stroganoff (with the addtion of sour cream added at the end.)


1 package egg noodles, prepared according to package.
1.5 lbs stew beef
1/2 cup flour
1 cup beef stock
1/4 cup milk
2 tbsp Worcestershire sauce
4 sprigs of fresh oregano (1/2 tbsp dried)
1 small onion chopped
3 cloves garlic, smashed
1 pint mushrooms
1/4 cup sour cream
1/2 cup red wine vinegar

In crock pot, place chopped onion and garlic. Layer beef on top of the onions. In a small bowl, mix the flour, worcestershire sauce, beef stock and milk. Pour over beef. Add oregano, salt and pepper. Cook on low 6 hours, stirring occasionally. While waiting for pasta to cook, chop mushrooms and add to the beef. Stir in sour cream and red wine vinegar. Put crock pot on high while pasta finishes up. Drain pasta, serve beef over pasta.

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