Monday, January 9, 2012

Slow Cooker Beef Stroganoff

Beef Stroganoff may be one of my favorite meals of all time. In college my grandma used to make it for me and bring it up to Connecticut for my roommate and I to eat. Now I make it for John and I using her recipe at least once or twice in the winter. I came across this version of it back in the fall and knew I needed to give it a try. This way is healthier than our family recipe, plus who doesn't love the ability to cook their favorite meal in a slow cooker??

2-3 lbs of Beef Chuck Roast - Cubed
1 Onion - Diced
14oz Can of Beef Stock
1 Tbsp Ketchup
1 Tbsp Worcestershire Sauce
6-7 Tbsp Water
1/2 Tsp Garlic Powder
1/3 Cup Flour
1 Tsp Salt
1/4 Tsp Pepper
8 oz White Mushrooms - Sliced
1/2 Cup Sour Cream
Pam Spray
Spray your slow cooker bowl with Pam. Place the cubed beef, onion, salt & pepper in the bottom of the bowl. Stir together.
In a small bowl whisk together the beef broth, ketchup, garlic powder, and Worcestershire sauce. If you don't have Worcestershire sauce you can substitute it with a little bit of red wine vinegar and soy sauce. This is what I had to do and it tasted the same.
Pour the broth mixture over the meat and onion. Give it a few good stirs to make sure everything has combined. Cover and cook on low for 7-9 hours or high for 4-5 hours.
  30 minutes before you are ready to eat add the mushrooms. In a small bowl whisk together the water and flour to make the gravy. It should be thick but not as thick as a paste. If it is too thick add another Tbsp or two of water one at a time. Add the flour mixture to the slow cooker and stir to combine. Cook on high for another 30 minutes. Right before you are ready to eat turn the slow cooker off and mix in the sour cream. Serve immediately over egg noodles or mashed potatoes.
Enjoy!! - Nicole

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