This is a fairly standard, delicious, and easy recipe for beef stroganoff. The last time I made this I used two 8-ounce packages of baby portobello mushrooms. It was fabulous.
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours, 25 minutes
Yield: Serves 6
Ingredients:
- 1-1/2 lbs. beef sirloin tip, cut into 1" cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (8-oz.) package mushrooms, sliced
- 1 tsp. dried marjoram leaves
- 1/2 tsp. salt
- 1 tsp. dried thyme leaves
- 1/8 tsp. pepper
- 1 bay leaf
- 1-1/2 cups beef broth
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 8 oz. carton sour cream
- 2 tablespoons mustard
- 1/4 cup flour
- 1/4 cup water
Preparation:
Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. Serve over hot cooked egg noodles.
If you have a new hotter cooking crockpot, check the beef at 6 hours on low. And do NOT boil together the flour and sour cream mixture before adding it to the crockpot. All that does is waste the thickening power of the flour. If the sauce isn't thick enough for you, add more flour dissolved in a little water.
