Saturday, February 4, 2012

Easy Crock Pot Beef Stroganoff - Just like what Mom would make

This is a great weeknight meal and can be made ahead of time and set on low during your work day.   I originally got this recipe form Slow Cooker Beef Stroganoff  and made a few modifications.  Enjoy!

Recipe and Tutorial:

2 lbs beef steak
2 can Campbell's Golden Mushroom Soup
1 can beef or chicken stock
2 Tbls worchestire sauce
3-4 Tbls cooking sherry
1 cup chopped onions
2 cups all purpose flour
1/2 cup water
1/2 mushrooms any kind ( you can use green olives as an alternative)
1 cup sour cream ( plus more for garnish)
Salt and pepper to taste
1 package egg noodles cooked.


1. In crock pot put soup, stock, water, worchestire, chopped onion, water and a shake of salt and pepper. Turn crock pot on high heat. 

2. Find any kind of beef - cube/chuck/stew- is what I usually use but I found these thin sliced steaks. These were on sale and perfect for what I needed - already sliced and pounded thin. Great time saver.
Slice beef as thin as possible and pound. Slice into bite sized pieces.

3. Put 2 cup flour in shallow bowl with a dash of salt and pepper, toss and coat meat in flour.

Shake off excess flour.

4. I had to do 2 batches - aprox 1 lb at a time in the sauce pan.  Drizzle olive oil in pan - med/high heat.  Brown meat - some pink is okay just brown the meat about 3-4 mins. Move browned meat to crock pot.  ( repeat if necessary) In dirty saucepan keep the heat on and add 3 tabls cooking sherry and de-glaze pan. Add to crock pot.

5.  1/2 before you are goin to serve. Add in  mushrooms  and 1 cup sour cream into sauce. Meat should be tender and not chewy.

6. Cook noodles

7.Assemble- Bed of egg noodles, followed by sauce. Dollop of sour cream. I made roasted brussel sprouts too complete my meal. 

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