Sunday, February 6, 2011
Beef Stroganoff (Crockpot)
I served this recipe to friends last night. It was a big hit, some had huge plates of seconds. I wasn't sure how it was going to turn out as I thought that 2 tablespoons of Paprika surely had to be a mistake, but the spicing was perfect. I used large sliced Baby Bella mushrooms and next time would try the button's, and add a few more than is called for. With the sour cream it's not really waist friendly, but maybe using a bit less and trying a low fat version would improve things a bit. You could try skipping the sour cream all together but I think the dish would miss it. Everyone agreed it earned 4 out of 5 stars.
Beef Stroganoff (Crockpot) ****
Yields: 4 Servings
1/4 cup All purpose flour
1 teaspoon Salt
1/2 teaspoon Pepper
2 pounds Stew beef cut into 1" cubes
1 tablespoon Vegetable oil
8 ounce Mushrooms small white button or large white quartered (2 cups)
2 Onions thinly sliced
1 1/2 cups Beef stock
3 tablespoon Worcestershire sauce
3 tablespoon Tomato paste
2 tablespoon Paprika
1 1/2 tablespoon Dijon mustard
1 cup Sour cream
1. In a bowl or plastic bag, combine flour, salt and pepper. In batches, add beef to seasoned flour and toss to coat. In a large non-stick skillet, heat oil over medium-high heat. Add beef in batches and cook for 5 to 7 minutes or until browned on all sides. With a slotted spoon, transfer beef to slow cooker ; add mushrooms and onions.
2. in a 2 cup measure, combine beef stock, worcestershire sauce, tomato paste, paprika and mustard, mixing well. Pour into slow cooker.
3. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until bubbling. Stir in sour cream and serve over hot noodles.
Source: Canada's Best Slow Cooker Recipes
Cuisine : English
Main Ingredient : Beef
serve over egg noodles with steamed green beans on the side.