This is another recipe from My Kitchen Cafe. Matt has never liked Stroganoff, at least not the kind with Cream of Mushroom soup. So I was excited to try this recipe. We all really liked it. We served it over brown rice but I think next time I'll try noodles. It was good with the rice but brown rice has a nutty flavor that to me distracted from the stroganoff. We also love mushrooms and so I added 2 containers of sliced mushrooms and I also cooked them on the stove for a couple of minutes so that everything at the end could be added without cooking for another 15-30 min.
Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes.
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes.