Crock pot Stroganoff

I have this silly little group of friends, whom I COMPLETELY adore and love (Becky from Vintagemixer, Aimee from Flitryss and Heather from SLClunches). We get along really well and we have really silly parties. We had a vintage cocktail party... which wasn't too silly, we had an 80's party... which was ridiculous and last night, we had a crock pot and ugly Christmas sweater party. We had a great night of eating and chatting and wore the ugliest shirts ever. I love these ladies and am thankful this holiday season for them. They are true friends and that's a rare find. I am lucky. While we were talking last night, the conversation lead to talk of blogging. I haven't done a post in over a month and have felt really "down" about being a blogger, where I fit, why I do it and where to go. These dear friends reminded me that I do this because it's fun. I have met many amazing people (my most joyous reason for blogging), I get to share my love of cooking and have fun. I am no photographer and really have never had any interest... this is something I am sure you have noticed as you look over my photos (ha!), I am not looking to write a book or make a career or loads of money from this blog... the reason I started it was to say goodbye to my gourmet food and kitchen shop that my husband and I closed yet still keep sharing food and being involved with events around this great city I live in. I can cook. It is what I know how to do, what I love to do and I really enjoy sharing my food adventures as well as these wonderful times I share with my friends.

The recipe that follows is fantastic but possibly one of the worst foods ever for photographing. Trust me enough to make it without a picture, okay? I will, however, include some photos from our evening and hope you get a good laugh out of them!

Merry Christmas!

Crock Pot Stroganoff

1 pound beef short ribs
1 Cup flour
garlic salt
oil for browning
4 Cups beef broth
1/2 pound crimini mushrooms
1 small can cream of mushroom soup
1 Cup milk
3 Tablespoons Worcestershire sauce
1/2 Cup sour cream
1 package wide egg noodles

Dredge the short ribs in flour and brown in a hot cast iron skillet with oil on both sides, seasoning generously with garlic salt. Be careful not to overcrowd the meat. Once all of the ribs are browned, place in a hot crock pot and cover with 2 cups of the beef broth. Cook for 1/2 hour and add the sliced mushrooms and the remaining broth. Cook 1 hour. Add the can of soup, the milk and the Worcestershire sauce. Cook another hour and whisk in the sour cream. Continue cooking for 1/2-1 hour then serve over warm egg noodles.