Crockpot Beef StroganoffPosted: December 4, 2011
I love my crockpot. I have made dozens of different dishes in my lovely crockpot, and every time I open the front door to a delicious smelling house, after a hard day of work, I am eternally greatful to the person who invented that rock awesome machine.
Here is a new one that I am sure to add to my recipe repertoire.
Start with your basic beef stroganoff ingredients… Beef, cremini muchrooms, and 2 delicious onions.
Chop up the beef in to cubes.
Wash the mushrooms and dice the onions.
Combine the soy sauce, beef broth and sherry (I used this instead of wine).
Place all of the ingredients in the crockpot and cook on low for 7 hrs.
After it’s done cooking for 7 hrs, mix together the sour cream and corn starch. Add to the crockpot, turn it on high and cook for another half hour, or until slightly thick.
While your stroganoff is thickening, cook up some egg noodles.
Plate and enjoy!
slow cooker beef stroganoff (Courtesy of Recipe Girl)
Yield: 6 servings
Prep Time: 20 min
Cook Time: 5 hr, 30 min
1 1/2 pounds beef chuck steak, trimmed & cut into 1/2-inch cubes
1 pound sliced cremini mushrooms
2 small onions, finely chopped
1 cup low-sodium beef broth
1/2 cup white wine (I used sherry)
4 Tablespoons low-sodium soy sauce, divided
1 cup reduced-fat sour cream
2 Tablespoons cornstarch
1/4 teaspoon black pepper
cooked egg noodles for serving
1. Combine beef, mushrooms, onions, tomato paste, broth, sherry and 3 Tablespoons soy sauce in the bowl of a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until beef is tender.
2. In a small bowl, stir together sour cream, remaining 1 Tablespoon soy sauce, cornstarch and black pepper; whisk into the hot meat mixture and cook an additional 30 minutes or until sauce has thickened slightly. Serve over pasta or rice and garnish with parsley, if using.