(photo credit: Taste of Home)
I have been trying to expand upon what our family eats for dinner. Part of that is finding and trying new recipes. I am usually pretty nervous about doing so as I worry that it won’t turn out and we will all hate it (and up throwing it out). Thankfully, I can’t say that about this most recent recipe — Slow Cooker Beef Stroganoff. I cooked this yesterday and when my husband went back for seconds, I knew I had found a hit! Here is this recipe from Taste of Home – which I tweaked a smidge:
2 pounds of stew meat
Water as needed (to prevent meat from sticking to the pan)
1 Cup of water
Packaged Beef stroganoff mix (find with the mixes at your local store)
2 tsp margarine
Canned sliced mushrooms (optional)
1 onion, chopped finely
1/4 cup of beef broth
2 tsp ground mustard
1 tsp sugar
12-14 oz sour cream
Cooked egg noodles
Make sure the meat is cut up into small pieces and brown in a pan with the water. Pour in the seasoning mix and the water. Stir for a while until it is pretty well dissolved. Once thoroughly mixed, pour this (liquid and all) into the slow cooker.
In the same skillet, saute the onions and mushrooms (if you are using them) in the margarine. While simmering, mix the beef broth, mustard and sugar together. Pour that into the skillet and mix well. Add to the meat in the slow cooker. Put the slow cooker on low and cook for 6 hours.
As it gets close to being done (at around 5 hrs 45 min), add in the sour cream and let cook for 15 minutes so it breaks down and blends into the sauce. You will want to cook egg noodles (according to package instructions) so that they are ready when the mix is done.
Place noodles on the plate and top with mix. Serve with homemade bread (because homemade bread makes everything taste even better)!
*Recipe and photo credit: Taste of Home.