Monday, March 1, 2010

Beef Stroganoff

Oh yes, this is a picture of a pile of meat. And yes it was delicious, post cooking. I found this recipe for a slow-cooked Beef Stroganoff, although it turned out to not be a slow-cooker recipe in the traditional one-pot sense. The meat is cooked in the slow-cooker and then the noodles and sauce are cooked just before you serve it. However, overall it was quite simple to make and it was nice to just throw the meat and veggies in the slow-cooker and come home to the fragrant smells of roasting meat. I would recommend this recipe to anyone.

Beef Stroganoff
Recipe from Everyday Foods
Pictures by Caroline
Serves 8

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours). *I trimmed off the fat and threw it in with the meat while it was cooking, then just pulled it out before serving. I also added about 1/2 cup of water into the slow cooker for extra juices
2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

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