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Sunday, March 21, 2010

Beef Stroganoff

I’m going to be honest with you - I’m not the biggest Beef Stroganoff fan. I don’t know if it’s because my mother never really made at home or if it’s the name, but I never have really been a fan. (And yes, it I needed to say that twice) BD however does like it, so I figured I’d make it for him one night. Sometimes I’m a good girlfriend.

Like everyone else in the world we have pretty hectic lives so we like to use the slow-cooker a fair amount. It comes in handy, especially when neither one of us are getting home before 8pm. So when I decided to make Beef Stroganoff I thought I’d see how it would come out in the good old crock pot. I’ve made Beef Stroganoff before in a more traditional way, but was never really impressed with it. I started this recipe the same way I do my pot roast with golden mushroom soup and then built the recipe from there.

Beef Stroganoff
*Serves 6-8

Ingredients:
- 2 lbs thick cut top sirloin
- 2 10 ¾ oz cans of Golden Mushroom soup
- 2 cups mushrooms, sliced
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- ¼ medium onion, thinly sliced
- 2 cups beef broth
- 3 tablespoons fresh dill, minced
- 2 tablespoons fresh chives, minced
- 3/4 cup sour cream
- 1 tablespoon cornstarch
- splash of water
- S&P
- Egg noodles or mashed potatoes for serving

Preparation:

1. Take the sirloin and remove the extra fat. Cut into 1 ½ inch chunks. (Think large bite-sized pieces.)

2. In a large slow cooker combine: soup, beef broth, mushrooms, mustard, garlic, and onion. Whisk to combine, then add sirloin and stir to incorporate. Add a few good turns of black pepper.


3. Set slow cooker on low and cook for at least 7 hours.

4. After the stroganoff has cooked for 7 hours, stir in the sour cream and the cornstarch mixed with the splash of water. The mixture will need to thicken up a bit.

5. Leave lid off and place on high for 15 minutes.

6. Once 15 minutes has lapsed, add minced dill and chives. Taste for flavor and add any additional S&P if you choose.*

7. Replace lid, turn down to low and let simmer for an additional 5 minutes. Serve over prepared egg noodles or mashed potatoes.

*When I’m cooking in a slow cooker, I always go easy on the salt at first because it’s hard to judge the salt level when it’s uncooked and cold. It’s much easier to add more later on.


Thoughts: We ate this over egg noodles. I actually really, really loved this. The meat became very tender and some pieces just fell apart in your mouth. The onions just melted away into the sauce and the dill and chives brought everything together. BD has eaten 4 bowls of this in two days. I can always tell when he really loves something of mine because he won’t.stop.eating.it. This is a perfect meal for a cold and dreary day like it is in Tampa today. Curl up with a bowl of this and then take a nice nap afterwards.


4 comments:

xoxoKrysten said...

Oooh I may have to steal this recipe, my husband loves Beef Stroganoff.

janetxb said...

Help!! I'm making this today, and I need to know at what point the mushrooms go in!

Kitten with a Whisk said...

Jane - they go in with the beef before you start to cook. Thanks for the catch - I'll update the recipe!

Enjoy!

janetxb said...

Thanks!!

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