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Soft mushrooms in a silky smooth sauce … I say this all the time, but I swear, THIS is my new favourite recipe.
In a large pan, melt the butter over medium heat. Add the onion and mushroom and gently cook for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, ketchup, paprika and sliced garlic. Cook on high for 4 hours.
After 4 hours, stir in the sour cream and chopped parsley.
I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes before serving. This will allow it to reduce slightly.
Serve with pasta or rice.
These spicy, satisfying tacos are always a major crowd-pleaser. And they’re incredibly simple to whip up!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!