I think it's about time for another slow cooker recipe. We have had a cold front come through Vegas this
weekend (nothing like you folks up north are experiencing), and it gave me a craving for some warm comfort food. Plus I've suckered myself into doing Crossfit with The Hubs, so I've been craving more red meat. Not sure why, except for the protein.
Stroganoff is a meal that I remember eating as a child. But it was made with ground beef. I wanted something with a little more sustenance, and something I could make in the slow cooker. Making it in the slow cooker tenderizes the steak, so you can use a crappy cut of meat if you want. The sauce makes itself while the beef is cooking. All you have to do in the end is cook the egg noodles. And enjoy.
Slow Cooker Beef Stroganoff
Ingredients:
1 pound top round steak, cut into quarter inch thick slices
1 medium onion, chopped
2 Tbs. fresh parsley, chopped
2 Tbs. dijon mustard
1/2 tsp. salt
1/2 tsp. dill weed
1/2 tsp. black pepper
8 oz. sliced white mushrooms
3 cloves garlic, minced
1/3 cup flour
1 cup low sodium beef broth
1 cup sour cream
Egg Noodles
Directions:
1. Spray slow cooker with non-stick cooking spray. Place steak, onion, parsley, mustard, salt, dill, pepper, mushrooms, and garlic in slow cooker.
2. Pour flour and broth into a shaker and shake until well blended. Alternatively, pour flour and gradually add beef broth while constantly whisking, until well blended. Add to slow cooker and stir all ingredients together. Cover and cook on high for 1 hour. Reduce to low and cook for another 8 hours .
3. Prepare egg noodles. Turn slow cooker off. Stir in sour cream. Leave lid off and let stand for a few minutes to thicken. Serve over egg noodles.
Serves 6
