I've been making this stroganoff for about a year now, we had it the other night and everyone ate lots of it which is rare for us! It's definately the best recipe I've found (from Mel's Kitchen Cafe), all my others the meat was tough. And of course being in the crock pot is always a bonus for me!
Beef Stroganoff:
2-3 pounds stew meat
1 teaspoon salt
1/4 teaspoon pepper
1 medium yellow onion, diced
1/4 teaspoon garlic salt
1 tablespoon Worchestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces mushrooms (optional)
1/2 cup sour cream
Place the meat, salt, pepper, and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worchestershire sauce, beef broth, and ketchup. Pour over meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice and whisk to combine well. The roux should be thick but pourable, add more liquid as needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add mushrooms and stir. Cook on high for 30 minutes. Stir in sour cream right before serving. Serve over noodles, rice, or potatoes.
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2 comments:
Sounds yum! Do you use fresh mushrooms? Do they taste weird cooked in the crockpot all day? Or do you saute them in some oil before you put them in?
We don't like mushrooms so I don't put them in. You add them at the end when you add the roux. I have no idea how they would taste!
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