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Crockpot Beef Stroganoff
Crockpot Entree
3 lb beef stew meat, (organic range fed if possible)
1/2 cup all purpose flour
2 tsp. sea salt
1/8 tsp. lemon pepper (black will do)
1/2 tsp. dry mustard
1/4 tsp. chili powder
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1 package egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 Tbls. white wine (I used a $5.99 btl - used balance for meal)
1 1/2 cups sour cream (16 oz.)
6 Tbls. EVOO (Extra Virgin Olive Oil)

 

Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat (preferably not non-stick).

Trim all the excess fat and sinew from meat, cut into 3-inch strips about 1/4 in. thick by 1 in. wide and place in a large bowl.

Combine all dry ingredients and mix well. Pour over meat and mix to thoroughly coat meat and not leave any dry ingredients in bottom of Bowl.

Transfer the onions, garlic, mushrooms and coated meat to skillet and lightly brown turning frequently and adding 2 to 4 tablespoons of EVOO during process.

After about 8 minutes add the beef broth and wine. Stir well with a wooden spoon scraping the skillet bottom to get up all of the baked on crust (helps with flavor and washing of skillet).

Transfer the skillet contents to a slow cooker (crock pot) and cook on low setting for 8 to 10 hours.

Serve stroganoff with egg noodleS (about 1/2 cup per person). Follow directions on pkg. for cooking or using microwave, place
serving amount in a microwaveable bowl, cover with water 2 inchs above and microwave on high for 15 minutes. Drain and wash with fresh water...serve.

SERVE WITH: Whole Wheat Buns, Mixed Salad and Strawberry Shortcake

Preparation Time: 20 minutes Serves: 4
Recipe Origin: United States
Submitted by:
MSC
Texas
United States
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