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Crockpot pork not-stroganoff.

So, things happen when I cook. Sometimes they're marvelous. Sometimes they're not. Tonight, thankfully, was not a "not" night.

Here's the gist.

Get yourself knocked up. 7+ months is the best point in fetus gestation, it'll ensure your brain is niiiice and tender. Then get yourself a whopping case of pneumonia that you are treating at home instead if in a cushy hospital bed with them bringing your food to you.

Attempt to make crockpot beef stroganoff.

The end.


I jest, I jest.

There's nothing particularly healthy or foodie about this. It's all about doing as little as possible with it turning out as edible as possible.

Ingredients:
~4 lb. pork loin roast
2 cans condensed creamy mushroom soup with garlic
1 can whole milk
1 envelope lipton's french onion powdered soup mix
1 tbsp finely minced fresh garlic
1 smallish finely diced yellow onion
1 small package of "fresh chopped mixed mushrooms" from the grocery, because you're lazy.
Fresh ground peppercorn mix (red, white, black) to taste
Kosher salt

Splash of burgundy.

Procedure:

Dump one can of soup in the bottom of crock. Place pork loin in.

Surround it with mushies, garlic and onion. Salt and pepper it, and then dump envelope of soup mix over it. Proceed to cover mushy/onion/garlic mix with other can of soup.

Add milk to soup cans, 1/2 full for each. Whisk the tasty bits off the sides and bottom of cans, and add to crock pot.

Cover, set to your preferred cooking time. (I use the four hour option on my crockpot.)

At two hour mark, flip the roast and whisk the gravy really well. Make sure that you get the bits of really condensed pepper/salt/soup powder bits in there, too. Make sure it's even, y'know? Baste the roast liberally, and re-cover for two more hours.

At the four hour mark, whisk in a splash of the burgundy. Not much. Not much at all, in fact. Just enough to give it a little zing, as is so often needed with pork. I suspect that you could probably sub burgundy for a nice white-wine dijon mustard with equally as pleasant a result.

Let bubble for another 1/2 hour.

Serve over egg noodles.

Nom.

Comments

( 1 comment — Leave a comment )
cat_the_knife
Sep. 5th, 2009 05:10 am (UTC)
That sounds nom-tastic... and I actually have all the ingredients for it already in my house, except I have merlot instead of burgundy (should be all right as a substitution, I think)!

: )
( 1 comment — Leave a comment )