The inventor of the crock pot should be knighted, or have a state named in his honor, or at the very least be given some sort of medal of honor.
His name is Irving Naxon. I looked it up. Yup, I care that much!
Thanks to Mr. Naxon, I have a new favorite recipe to share that couldn’t be easier to make. Check out this Crock Pot Meatball Stroganoff in all it’s creamy glory.
I made this for dinner last night while I was doing a bunch of other chores. No stirring, tending or otherwise time-consuming steps required. Using a package of frozen meatballs helps speed along the cooking process too. If you don’t have all day to let the stroganoff simmer, that’s alright. This came together in about 3 hours for me on a medium-high setting.
It’s even better the next day when the sauce can really thicken up.
Mr. Naxon, the cooks of the world salute you!
16 oz package of frozen, cooked meatballs
1 can condensed Campbell’s cream of mushroom soup
14 oz can beef broth
1 cup sour cream
1/2 yellow onion, chopped
6-7 baby bella mushrooms, sliced
1-2 tsp garlic powder
2 tsp worchestershire sauce
1 package of egg noodles
1. Set crock pot to medium heat
2. Add meatballs, onion, mushrooms, soup, broth, garlic powder, and worchestershire sauce. Stir to combine.
3. On medium heat, cook for 3-5 hours or until meatballs are heated thoroughly and mushrooms/onion are soft.
4. Stir sour cream into the pot. Cook another 10-20 minutes, then set crock pot to “warm” or unplug to allow meatballs to cool down a bit and for sauce to thicken. During that time, cook the egg noodles according to the directions. Once noodles are cooked and drained, I like to mix in a teaspoon of butter and dried parsley.
5. Scoop noodles into individual bowls and add meatball sauce over the top.