I have a recipe to share, this is another one of our staples when this Momma doesn’t feel like trying a new recipe. It’s the version of Beef Stroganoff I grew up eating, and we L-O-V-E it!
It’s perfect for those on the go days. Just put your meat in the crock pot in the morning and it’s ready for you to finish out the dish when you get home.
- 1 pound Cubed Stew Meat
- 1 cup Beef Broth
- ½ cups Diced Onion
- 16 ounces, weight mushrooms of your choice (I like baby bella)
- 6 Tablespoons Butter, Divided Use
- 4 Tablespoons Flour
- 1 teaspoon Salt And 1/2 tsp. Pepper
- 14 ounces, fluid Can Of Beef Broth
- Reserved Broth From Crock Pot
- ¾ cups Sour Cream
- 10 ounces, weight Extra Wide Egg Noodles, Cooked, Drained And Rinse
Meat for Beef Stroganoff:
Place 1 lb. stew meat and 1 cup beef broth in slow cooker. Cook on low for 6-8 hours.
When meat is done, drain reserving juices, and continue below:
Boil noodles in a large stockpot then rinse and drain. Sautee onion and fresh mushrooms in 2 T. Butter. Scrape into meat crockpot for later.
In the now empty stock pot, melt 4 T. butter on medium high heat, and add flour and seasonings, allowing it to get thick and bubbly. Stir in the broth and crock pot juice slowly to thicken, whisking constantly.
Let it simmer for a good 15 minutes or so as you stir. This should thicken up like a brown gravy. (If it is doesn’t just add a dash of corn starch in cold water to help thicken faster)
Once liquid has thickened into a nice sauce, add cooked beef, onions,& mushrooms. Simmer 15-20 minutes.
Stir meat mushroom onion mixture and sour cream together, add noodles and stir well. Heat until just warm.