Every Wednesday is Domestic Science day at Living Behind the Curve.

Hey folks, did you know that the posts we write about cooking and the SRSLY method are far and away the most popular on the site? I would never had guessed in a million years that would have happened when we started, but who am I to mess with success? I’m totally feeling the love, and it feels very grateful. Thank you. So, here’s another SRSLY recipe for you folks to try.

This week, I’ve got that great imported American classic, Beef Stroganoff. There are a lot of recipes on the net that use canned cream of mushroom soup, and while that’s not an entirely bad idea if you’re not slow cooking, in this application the result would turn out overly salty, it would stick like glue to your slow cooker, and I would swear it tastes metallic, but I’ve been told I’m insane. Here, we do it a little differently, and cook the savory first and add the creamy stuff when we serve, and with a little worcestershire sauce to season at the table, I find the flavors to be brighter and just plain better. If you leave off the sour cream, you end up with something that’s a cross between traditional beef stew and pot roast, both sans the veggies. Feel free to experiment with this one.

By the way, I’ve heard quite a lot of people say they were going to try a SRSLY dish, but I haven’t heard back from anyone with tales of great success and yumminess — I haven’t heard any tales of failure either, for that matter. If you’ve tried one of our slow cooker goodies, let us know how it went!

Beef Stroganoff a la SRSLY

Ingredients:

• 2 lb. beef round, cubed
• 1 large onion, diced
• 1 lb. mushrooms, canned or fresh, washed and sliced thick
• 2 cloves garlic or two tbls of garlic from a jar
• 1/4 tsp thyme
• 3/4 cup sherry
• 3/4 cup beef broth
• 3/4 tsp dry mustard
• salt and pepper
• sour cream and worcestershire sauce for service

Standard Slow Cooker Method:
Combine all ingredients except for worcestershire sauce and sour cream in a slow cooker on low and cook for 4-5 hours. For additional flavor, sear the beef with a little oil first.

SRSLY Method:
Combine all ingredients in a gallon-sized ziptop bag and freeze. When ready to cook, cut from bag and place directly in crock pot, frozen. Cook at low heat for 6-8 hours.

Serve over noodles (or whatever other carb your heart desires) with sour cream. I also think a coouple of dashes of worcestershire sauce are required, but Dani doesn’t agree.