So yesterday I felt a bit lazy but still wanted a home cooked meal so I brought out the Crock Pot again. I’m sure you can tell that I use it as often as possible. It’s convenient and gives meals a slow-cooked flavor without me having to do much work at all. That, and dinner is ready after I get home from work.
Well, enough about my Crock Pot. I only made a few alterations to the original below. First, I didn’t have any onion so I used dried minced onion instead. Also, I’m not a fan of using flour as a thickener, unless that’s all I have available, instead I like to use corn starch. The only difference is that for the cornstarch to work properly (and not gum up at the bottom of the pan) you just need to make a slurry with a bit of cold water. Lastly, I used twice the amount of mushrooms because I love mushrooms and, I use egg noodles because that is the way my mom always made it.
This recipe comes courtesy of Five Little Peaches.
Crock Pot Beef Stroganoff
1-2 lbs. Stew Meat
1 tsp. Salt
Pepper, to taste
1 Onion, sliced
Garlic Powder, to taste
1 T. Worcestershire Sauce
1 T. Ketchup
1 1/2 C. Low Sodium Beef Broth
1/3 C. Flour or 2-3 T. Corn Starch
1/2 C. Water or 1-2 T. Water (if using Corn Starch)
8-16 oz. Fresh Sliced Mushrooms
1/2 C. Fat-Free Sour Cream
Put stew meat into your crock pot and sprinkle chopped onion, salt, pepper and garlic powder over top. In a small bowl combine the broth, ketchup and Worcestershire sauce. Pour over top of meat. Cook on high 4-5 hours. (You can also cook it on low heat for 7-8 hours but I feel like the meat becomes overly tender and falls apart when small pieces of meat are cooked for that long.) After about 3 1/2 hours add mushrooms and cook 30 minutes. 30 minutes later, whisk together the flour and water (or cornstarch and water) and pour into the crock pot. Stir into the meat mixture to thicken. Cover and cook 30 minutes longer. Stir in sour cream just before serving and ladle over top of cooked rice or pasta.
I hope you like this recipe!