Tuesday, November 20, 2012

Pork Stroganoff

I try to use my slow cooker as much as possible with our schedule.  Our evenings are typically spent on the go, and we get home late.  We leave to early to eat supper before hand and I definitely am not in the mood to cook a meal at eight o'clock in the evening when we return.  So, the slow cooker is a life saver for our family.  A hot meal awaits us when we arrive home tired, unless I forget to throw something in it to cook!

I don't typically cook with a recipe book.  I own a few and skim the pages taking note on what sounds good to try and I will try them.  However, most of the time I just put together this and that and see what happens.  That is the case of tonight's meal of Pork Stroganoff.

Pork Stroganoff


1 lb center thin cut pork
2 large potatoes (sliced)
1 medium onion (sliced)
1 can cream of mushroom soup
1 package onion soup mix
1/2 cup sour cream
salt and pepper to taste

Two large potatoes

1st potato in the cooker

Medium onion

Sliced and ready.  This was suppose to be a sweet onion, but my eyes started watering when cutting it!

Onions added to the top of the potatoes.

Cream of Mushroom and onion mix stirred together and now adding the sour cream.

Pork is added to the top of the potatoes and onions.  Both have been seasoned with salt and pepper to taste.

Sour cream, cream of mushroom, and onion mix mixture is added to the top of the pork.

Slower cooker is set for 4 hours on high. 
Four hours later everything is done and ready to dish out!

I decided to make cheesy cauliflower as the side.  Although, I think I made to much sauce.
Dinner along with crescent rolls on the side.

Cheesy Cauliflower

16 oz bag  frozen cauliflower
1/3 c water
2tbs  butter
1tbs  corn starch
1/4 c half and half
1/2 c shredded cheddar cheese
1/4 c milk

Add the water to medium sized pot and bring to a boil.  Add cauliflower to the boiling water and cook for eight minutes.  In another pot, melt the butter (use low heat).  When butter is melted, add the cornstarch and stir.  Add half and half to the cornstarch and stir.  Once blended add the cheddar cheese and continue to stir the mixture.  As the mixture thickens, add the milk and stir.  When the cauliflower is tender in the first pot, drain the water from it.  Add the cheese sauce to the cauliflower (salt and pepper to taste) and allow to simmer (stir occasionally) until ready to serve.

A quick and easy meal!