Crockpot Stroganoff

• Meat

  • 2 lbs Sirloin steak

• Produce

  • 8 oz Button mushrooms, fresh
  • 4 cloves Garlic
  • 1 Onion, medium sized small
  • 1 cup Peas, frozen small

• Canned Goods

  • 1 Can Cream of mushroom soup

• Condiments

  • 2 tbsp A-1 sauce
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 Salt and pepper

• Dairy

  • 8 oz American cheese food
  • 4 oz Cream cheese
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

Found on loavesanddishes.net

Description

Ingredients

• 2 lbs sirloin steak
• Salt and pepper
• 1 medium sized onion – chopped small
• 4 cloves garlic – minced
• 8 oz fresh button mushrooms – sliced
• 8 oz American cheese food (Velveeta type)
• 1 Can Cream of mushroom soup
• ½ cup milk
• 2 Tbs A-1 Sauce
• ½ Cup grated parmesan cheese
• 1 tbs lemon juice
• 4 oz cream cheese
• ½ Cup sour cream
• 1 bundle of fresh thyme sprigs tied together with cotton kitchen string.
• 1 cup frozen small peas
• Salt and pepper to taste

Directions

• Remove the meat from the packaging and sprinkle with salt and pepper. Allow to set out on the counter while you assemble the other items. Place all of the items except the fresh thyme and the peas in the crock pot together. Stir well. Lay the thyme sprig on top and place the lid on the crockpot. Set the crock pot on low and come back in 8 hours. About 10 minutes before serving, remove the thyme bundle and then stir in the frozen peas – replace the lid and allow to warm for 10 mins. Serve over wide egg noodles or conversely over toast.