Saturday, September 25, 2010

Recipes Revisited: Crockpot Beef Stroganoff

The  Slow Cooker group on Yahoo.  has been a wonderful source of crock pot recipes. This one came from a recipe I got there, but in recent years I have done something I got from Alton Brown's "I'm Just Here For The Food", browning the beef in a pan before adding it to the pot.

And then last year I had a "duh" moment and started adding the white wine and beef stock directly to the pan I used for the beef, and scraping up the browned bits as the liquid comes to a boil. In other words, deglazing the pan. It really does add extra flavor.

This is not a fussy recipe--I got this prepped and into the pot in less than half an hour on Wednesday morning before I went to work, and that included time spent slicing the beef. And you can do the prep work the night before, put everything into the fridge (meat,mushrooms,and onions in a plastic bag, liquids in a big jar), then toss everything into the pot first thing in the morning.

Crock Pot Beef Stroganoff

2-3 pounds beef    (You can use roast or steak. I usually use chuck of some sort)
1/2 cup all purpose flour mixed with 1/8 tsp black pepper and 1/4 tsp dry mustard
2-3 yellow onions sliced in rings
8 oz sliced mushrooms, brown or white (They can be bought presliced in most stores)
1/4 cup white wine (optional)
2 cups beef stock or bouillon or broth
(I use "Better Than Bouillon" or Minor's Beef Stock Concentrate. Both are much less salty than the cans or cubes)
1/4 cup all purpose flour
1 1/2 cups yogurt or sour cream (I always use low fat plain yogurt)

Slice the beef into thin strips--they are supposed to be about 3 inches long and 1/2 inch wide, but I'm not that neat and it doesn't seem to matter.

Toss the beef in the flour/pepper/mustard mixture--easiest done in a plastic bag or a big bowl. Truthfully, I never measure the flour mix, just toss on flour and sprinkle w/the mustard and pepper!

Heat a small amount of cooking oil in a large skillet or dutch oven.  Add pieces of beef and brown on all sides, moving to the crock pot as they finish.

While the beef is browning, slice the onions and add them to the pot with the beef. Add the mushrooms.

Once the beef is all browned, add the white wine (if using) and the beef stock to the pan. Bring the liquid to a boil, stirring and scraping to get the nice brown bits on the bottom. When it comes to a boil, reduce the heat and simmer for a few minutes.

Add the liquid to the crock pot and cover. Cook on LOW for 8-10 hours, or on HIGH for 4-5.

Before serving stir the flour into the yogurt/sour cream and mix it into the sauce. Add a little more flour if the sauce seems too thin--it will thicken as it cools though.

Serve preferably with wide noodles--we like the Ronzoni high fiber ones. And the Man--surprise, surprise, also likes this with rice............

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