Monday, April 13, 2015

Beef Stroganoff

I remember many times growing up, the Brave Astronaut clan would head to my aunt's house for a New Year's Day visit - she lived in NJ, about 2 hours from where we lived on Long Island.  I also recall that she would sometimes make beef stroganoff - something not in my mother's wheelhouse.  I liked it - I can still get a version of it at Noodles and Company. I just saw this recipe and may have to convince Mrs. BA that it's worth the time and effort.

Slow Cooker Beef Stroganoff
from Crock Pot Girl

  • 1 1/2 lbs. beef sirloin tip, cut into 1" cubes 
  • 1 onion, chopped 
  • 3 cloves garlic, minced 
  • 8 oz. package mushrooms, sliced 
  • 1 tsp. dried marjoram leaves 
  • 1/2 tsp. salt 
  • 1 tsp. dried thyme leaves 
  • 1/8 tsp. pepper 
  • 1 bay leaf 
  • 1 1/2 c. beef broth 
  • 1/2 c. red wine 
  • 2 T. Worcestershire sauce 
  • 8 oz. carton sour cream 
  • 2 T. mustard 
  • 1/4 c. flour 
  • 1/4 c. water 
  1. Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. 
  2. Cook on Low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. 
  3. Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the slow cooker to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. 
  4. Cover. Cook on high for 20-30 minutes until thickened and bubbly. Taste test; you may want to add more salt, pepper, marjoram, or thyme. 
Serve over hot cooked egg noodles.

NOTE: If you have a new hotter cooking slow cooker, check the beef at 6 hours on low.

Happy Crocking!

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