The Secret Ingredient

Inspiration for Everyday Cooking

Crock Pot Beef Stroganoff

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After posting to Facebook the link to a blog I wrote in early 2011, I’ve had a few requests for it to be re-posted on this blog.  As the weather starts to chill, I love pulling out my crock pot, and I especially love making homey, savory dishes that are reminiscent of my childhood.


Comfort food at its best.  Beef Stroganoff has become one of the most requested dishes in my house, and when I made it the other night, it was actually received with cheers around the table.  I’ll take that over ‘ewwwwws’ any day of the week!

I browned everything first on the stove top so I could intensify the flavor (nothing will brown in a crock pot–and browning equals big flavor).  Then I simply dumped it all into my crock pot and let it stew all afternoon.  I didn’t add the sour cream until the very end, at which point I just allowed it to heat through.   I served it the classic way, over wide egg noodles.  I even looked up which wine went best with such a meal, and was thrilled that I actually had a bottle of Barbara d’Asti which was recommended by my favorite iPhone app, “Hello Vino” (it’s free–go download it now!).    With a little prep work early in the day, you CAN have a relaxing dinnertime!

Crock Pot Beef Stroganoff

Serves 4

1.5-2.0 lbs  beef stew meat (I used 90% lean), cut into 1″ cubes

1/2 lb Baby Bella mushrooms, cleaned and sliced

1 large onion, diced

2-3 cloves garlic, minced

1 cup plus 1 tablespoon reduced sodium beef broth

1/4 cup dry sherry

3/4 cup sour cream  ( I used full fat, but you can substitute low-fat)

1 tablespoon cornstarch

1/4 cup chopped fresh parsley (for garnish, optional)

12 oz wide egg noodles, cooked according to package directions

Olive oil/salt/pepper

In a large skillet, heat a tablespoon of olive oil over medium-high heat.  Add stew meat and brown on all sides, about 10 minutes.  Remove from pan and put into crock pot.

Add a little more oil to the same pan, and add mushrooms, onions, and garlic.  Saute until browned, around 3-5 minutes.  Add 1/4 cup sherry to pan, raise heat to high, and use a wooden or silicon spoon to scrape up all the browned bits on the bottom of the pan (deglaze).  Put the entire mixture into the crock pot with the meat.

Add 1 cup beef broth to the crock pot and cook on high for about 3-4 hours (or low for 6-8 hours), or until meat is very tender and broth has reduced slightly.  Add sour cream and stir to combine.

In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of beef broth and whisk until smooth (this is called a ‘slurry’).  Add to crock pot and stir through.  Allow entire mixture to heat through, about another 15 minutes.

Serve hot over egg noodles, garnished with parsley.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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