I was looking for some home-cooked goodness this past weekend and found this recipe on MelsKitchenCafe.com - I love her website. Mine didn't look as pretty, but it still tasted yummy!
The original recipe found here: The Ultimate Beef Stroganoff
INGREDIENTS:
2-3 pounds stew meat (or a 3-pound chuck roast, cubed) (*I used stew meat and cut them up even smaller)
1 teaspoon salt
1/4 teaspoon black pepper (*I used about 1/2 teaspoon... I like my pepper)
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water (*I used apple juice)
4-8 ounces sliced mushrooms (*At first I only put in about half of the mushrooms, because 8 ounces looked like a lot, but then the shrink as they cook, so I ended up putting all 8 ounces in and I liked it better that way)
1/2 cup light or regular sour cream
1 teaspoon salt
1/4 teaspoon black pepper (*I used about 1/2 teaspoon... I like my pepper)
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water (*I used apple juice)
4-8 ounces sliced mushrooms (*At first I only put in about half of the mushrooms, because 8 ounces looked like a lot, but then the shrink as they cook, so I ended up putting all 8 ounces in and I liked it better that way)
1/2 cup light or regular sour cream
DIRECTIONS:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.
(*I should have been better about shredding the meat, but I was in a hurry, I think this would have helped with the presentation and the evening out of the meat and sauce)
***Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.
*I served this over mashed potatoes from The Pioneer Woman, recipe here: Delicious, Creamy Mashed Potatoes.
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