Ingredients and Weight:
- Beef tenderloin (cut into thin strips): 1 pound (454g)
- Creamy mushroom soup: 1 can (10.5 oz or 300 ml)
- Sour cream: 1 cup (240 ml)
- Egg noodles: 8 oz (227g)
- Flat-leaf parsley, chopped: 2 tablespoons
- Salt and pepper: To taste
- Freshly ground black pepper: 1 teaspoon
- Butter: 2 tablespoons for cooking noodles
Preparation Time:
- Preparation Time: 30 minutes (plus overnight slow cooking time)
- Cooking Time: 8-10 hours (slow cooker setting)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large slow cooker, add the beef tenderloin strips.
- Season with salt, pepper, and freshly ground black pepper.
- Add the creamy mushroom soup and mix well.
- Cover and cook on low setting for 8-10 hours.
- Boil water for the egg noodles and cook according to package instructions, using 2 tablespoons of butter to enhance flavor.
- Once the beef is cooked, stir in the sour cream and chopped parsley.
- Serve the beef stroganoff over the cooked egg noodles.
Nutritional Information:
- Calories: Approx. 450 calories per serving (based on the ingredients listed)
- Carbohydrates: From egg noodles and mushrooms
- Protein: From beef and mushrooms
- Fat: From beef, sour cream, and butter
Dish Characteristics:
- Rich and creamy texture from the combination of sour cream and mushroom soup.
- Beef tenderloin provides a luxurious feel to the dish.
- Easy to prepare in advance and cook slowly in a slow cooker.
User Comments:
- "This dish was so tender and flavorful! The slow cooking made all the difference."
- "I love how creamy this stroganoff is. The sour cream adds a nice tang."
- "Great dish for a family meal. Everyone loved it!"
Special Precautions and Tips:
- Use a slow cooker with a tight-fitting lid to ensure the dish stays moist and flavorful during cooking.
- Adjust seasoning according to taste. Some may prefer more salt or pepper.
- For best results, use fresh beef tenderloin instead of frozen or pre-sliced meat.
