I love it, and I love this recipe. It is so easy, so tender and the sauce is just so perfect. Its actually not that ridiculously unhealthy either. Score, Score and SCORE!
Now you know I am not always 100% thrilled with my crock-pot meals, but this one is perfect for the pot, because the more tender the meat the better the dish. So file this away for a snow day and add it to your shopping list with your bread, milk and eggs. Oh and I realize how ridiculous it is to talk about snow when its like 80 degrees with 100% humidity in NJ and its almost October. Crazy Mother Nature!
Oh and make sure you visit Mel's Kitchen Cafe Blog I love almost everything I have made from her blog and they tend to be recipes I go to again and again.
Slow-Cooker Beef Stroganoff
borrowed from Mel's Kitchen Cafe
2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black 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
4-8 ounces sliced mushrooms (I still don't eat fungus so I omit these)
1/2 cup light or regular sour cream
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 have to go with the Egg Noodles on this one***