Update 2012: Using a crock pot sucks and you should never use it to cook beef you want to be tender and medium-rare. Use it for stews. Anyway. I perfected this recipe and decided to share the knowledge. Sharing is caring. I will update the picture one day. Enjoy.

This isn’t the healthiest of recipes, but it’s some mightily fine comfort food perfect for chilly winter nights!

BEEF STROGANOFF
1 flank steak
Homemade Cream of Mushroom Soup
1 package of pappardelle pasta, cooked al dente

Beef:
I broil my flank steak and try to achieve a nice medium rare. Once it’s out of the oven let the beef rest for a solid 10-15 minutes as you create the sauce.

Homemade Cream Of Mushroom Soup:
2 Tbs butter
1 package mushrooms, sliced (1/2) and diced (/12)
2 Tbs flour
3/4th cup beef stock, with 2 tbs reserved
2 Tbs vermouth, separated
1/2 cup-1c sour cream (depending on how saucy you like it)
1/2 onion, diced/chopped however you like it (alt: shallot)
fresh ground black pepper (to taste)
3 garlic cloves, crushed or minced
garlic powder
onion powder
1 low-sodium beef bullion
cornstarch (alt: more flour) as needed to make a slurry

Instructions
In a large skillet, heat the butter over medium heat and add the onion/shallot and sliced mushrooms. Saute until tender. Reduce heat to medium-low.
Add the crushed garlic.
Stir in the flour and cook for 3 minutes.
Add the stock, 1 tbsp vermouth, and bring to a simmer, stirring the contents around frequently with a wooden spoon.
Turn down the heat to low simmer.
Add the diced mushrooms and stir them in well.
In a separate small bowl, mix 1 tsp. vermouth and the 2 tbsp of stock with the cornstarch and bullion – make sure to crush that sucker up!
Add slurry to the skillet, stirring constantly with a wooden spoon to distribute until sauce thickens.
Season with garlic powder, onion powder and fresh ground black pepper.
Remove from the heat and stir in the sour cream.

I like to add the cooked pappardelle pasta to the sauce directly to make sure every noodle gets well coated. You can also slice the beef up at this point and either add it to the sauce as well or just atop your bowl of pasta.

EAT IT AND WEEP IN BLISS.

Notes:
- I use homemade cream of mushroom soup because the crap in the can is too processed for my body to take.
- If you can’t find low-sodium beef bouillon and have “Better Than Bouillon” instead, only use 1/4th tsp as it is too salty to use anymore.