Crock Pot Beef Stroganoff

It was going to be one of those days when I knew the evening would get hectic, so it was a perfect crock pot day.  I could prep everything earlier in the day and at dinnertime, everything would be ready and waiting for us.  My daughters had requested Beef Stroganoff, which they’d only had once but loved, so I decided to give that a whirl.  None of the recipes I found online were grabbing me, so I created my own version, as true to the Beef Stroganoff I remember loving as a kid.   The best part was that it was really easy.

I browned everything first on the stove top so I could intensify the flavor (nothing will brown in a crock pot–and browning equals big flavor).  Then I simply dumped it all into my crock pot and let it stew all afternoon.  I didn’t add the sour cream until the very end, at which point I just allowed it to heat through.   I served it the classic way, over wide egg noodles, and I’m happy to say that it was a big hit with the entire family.  I even looked up which wine went best with such a meal, and was thrilled that I actually had a bottle of Barbara d’Asti which was recommended by my favorite iPhone app, “Hello Vino” (it’s free–go download it now!).    With dinner done and my glass of wine in hand, it turns out the evening wasn’t so hectic after all. 

Crock Pot Beef Stroganoff

Serves 4

1.5-2.0 lbs  beef stew meat (I used 90% lean), cut into 1″ cubes

1/2 lb Baby Bella mushrooms, cleaned and sliced

1 large onion, diced

2-3 cloves garlic, minced

1 cup plus 1 tablespoon reduced sodium beef broth

1/4 cup dry sherry

3/4 cup sour cream  ( I used full fat, but you can substitute low-fat)

1 tablespoon cornstarch

1/4 cup chopped fresh parsley (for garnish, optional)

12 oz wide egg noodles, cooked according to package directions

Olive oil/salt/pepper

In a large skillet, heat a tablespoon of olive oil over medium-high heat.  Add stew meat and brown on all sides, about 10 minutes.  Remove from pan and put into crock pot.

Add a little more oil to the same pan, and add mushrooms, onions, and garlic.  Saute until browned, around 3-5 minutes.  Add 1/4 cup sherry to pan, raise heat to high, and use a wooden or silicon spoon to scrape up all the browned bits on the bottom of the pan (deglaze).  Put the entire mixture into the crock pot with the meat.

Add 1 cup beef broth to the crock pot and cook on high for about 3-4 hours (or low for 6-8 hours), or until meat is very tender and broth has reduced slightly.  Add sour cream and stir to combine.

In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of beef broth and whisk until smooth (this is called a ‘slurry’).  Add to crock pot and stir through.  Allow entire mixture to heat through, about another 15 minutes.

Serve hot over egg noodles, garnished with parsley.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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