Dale and I had originally planned to make Julia Child's beef bourginoine recipe for this year's Christmas Day dinner. That would have meant spending a good chunk of Christmas Eve day preparing it and with having to sing for two Christmas Eve services we decided that there wouldn't be quite enough time without making the day overly stressful. Instead we combined the bourginoin recipe with out crock pot beef stroganoff recipe which cut the total prep and cooking time by more than half.
First Dale sauted garlic and green onion and then the mushrooms. Next he browned the meat on the stove and then put it in the oven for about a half hour. After that he added wine and mustard and then cooked it in the over for about three hours. Before serving he added sour cream. We served it over egg noodles. The result was heaven.
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