Friday, July 23, 2010

Slow Cooker Crock pot Beef Stroganoff

My mom makes a great Beef Stroganoff, and it was one of my favorite meals growing up. Only her version is with a can of cream of mushroom soup. Very easy, and to my childhood tastebuds, very tasty. My adult tastebuds have evolved since then, but I still crave my childhood tastes.

I've found a few Beef Stroganoff recipes that get close to my childhood flavor without the can-who-shall-not-be named, but they are labor intensive and still just "off". Browning mushrooms, removing them from the pan, reducing the sauce, throwing everything back into the pan, and gently warming the sour cream involves lots of steps and even more "standing at the stove" time, which at this stage in my life, I don't have.

So while browsing through my mother-in-law's library books, (what? normal people don't snoop through extended family member's pantry's and library book piles?) I saw this recipe and knew it was worth a try.

The verdict?
I followed the directions and found the mixture needed more time to thicken in the crockpot than 30 minutes. So after giving it 30 minutes to cook on it's own, and having an uncharacteristically starving husband and son, I pulled it all into a saucepan and heated it up on the stove. So I included directions for both preparations.

Cooking issues aside, this was a great dish! My son loved the noodles and "steak" but adamantly passed on the mushrooms. Since this made so much, we ate it again another night and my husband and I were very happy about it. I could go for even more mushrooms in the dish, and while sometimes meat cooked in the crockpot can have a weird texture, this one turned out fine.

Slow Cooker Crock pot Beef Stroganoff
recipe adapted from Better Homes and Gardens: The Ultimate Slow Cooker Book
Serves: 6

1 pound beef stew meat
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/2 cup chopped onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 bay leaf
2 cups beef broth
8 ounces sour cream
1/4 cup cold water
4 tablespoons cornstarch
Paprika, for garnish

Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, heat oil over medium heat. Cook meat, half at a time, in hot oil until brown. Drain off fat, set aside.
In a 3 1/2 to 4 quart slow cooker, combine mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Top with meat. Pour broth over mixture in cooker.
Cover and cook on Low heat setting for 8 to 10 hours or on High for 4 to 5 hours. (I cooked mine for 6 hours on Low - I think my cooker must run hot?)
Thickening Sauce in Slow Cooker:
Remove bay leaf and and turn to high heat setting. In a medium bowl, combine sour cream, the cold water, and cornstarch. Stir about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook for about 30 minutes more or until thickened.
Thickening Sauce on Stove with Saucepan:
Remove liquid from cooker and place in a large saucepan. (I found it easiest to take out the meat and mushroom bits first, and pour the remaining liquid into a pan) In a medium bowl, combine sour cream, cold water and cornstarch. Stir about 1 cup of the hot cooking liquid into the sour cream mixture. Stir cornstarch mixture back into saucepan and heat over medium-high heat until thickened. Add meat mushroom mixture from crockpot into saucepan and heat thoroughly.

Serve with egg noodles (I used whole wheat) and garnish with a sprinkle of paprika, if desired.

I am sharing this recipe at The Grocery Cart Challenge Recipe Swap and at Mommy's Kitchen Potluck Sunday.

Simple Cooking | Easy Cooking

1 comment:

  1. Weird, I also made stroganoff last night. I'll have to try it in the crock pot next time.