I wanted to use beef cubes bought earlier in the week and found a recipe for Beef Stroganoff adapted for the crockpot. It’s one of the “dreaded” recipes that calls for browning the meat before putting it in the crockpot. I had the time for that step and I had all the ingredients necessary.
I made a few additions to the ingredients which made it especially good. I’m sorry I only made enough for one meal with just a little leftover. It was very good. I served it with mashed potatoes instead of the usual noodles.
This recipe is from The Slow Cooker Ready & Waiting Cookbook.
Beef Stroganoff – 4-6 servings
2 T. oil, more if needed
2 1/2 lbs. beef cubes, 2″ pieces, well trimmed of fat
1 t. Sweet Hungarian paprika
1/2 t. salt
1/4 t. pepper, or to taste
1 lb. fresh mushrooms, cleaned, stemmed and sliced thickly
2 medium onions, sliced
1/2 c. beef broth
1/4 c. water
1 T. cornstarch
1 c. sour cream
2 T. fesh dill or 1 t. dried dill (I used dried)
Hot cooked noodles
(My additions: 1 clove garlic, 1 t. tomato paste*, 1 t. “Glace de Viande Gold”**)
1. In a large skillet, heat the oil over medium-high heat. Add the beef, in batches without crowding and cook, turning often until browned on all sides. Transfer to a 3 1/2 Qt. slow cooker. Season with the paprika, salt and pepper and stir well.
2. Add the mushrooms and onions to the skillet and add more oil if necessary. Add the garlic. Reduce the heat to medium and cook, stirring often, until the mushrooms exude their liquid and begin to brown. Add the beef broth and water and stir to scrape up the browned bits on the bottom of the skillet. (At this point, I added the tomato paste and Glace de Viande.) Transfer sauce to the slow cooker.
3. Cover and cook 7-8 hours on low heat.
4. With a slotted spoon, remove the beef and vegetables to a serving bowl and cover to keep warm.
5. In a small bowl, whisk the sour cream with the cornstarch and dill. Stir into the slow cooker and cookk until the sauce has thickened somewhat, about 5 minutes. Pour the sauce over the meat and serve.
* I love the tomato paste in tubes so much that I bought a whole case of it since I can’t always find it in my neighborhood grocery. I know all about dividing the remaining paste in the can into tablespoon-sized dollops and freezing them, then wrapping them individually in plastic and bagging them up for use later. I’ve tried it and then can’t find the small bag of paste lost in the far reaches of the freezer. Trust me, the tubes are better. I keep the opened one in a quart plastic container along with tubes of pesto and anchovy paste.
** Glace de Viande Gold – It’s a small container (1.5oz) of reduced brown stock. The addition of a teaspoon of the thick gelatinous substance is enough to add richness to any beef-based sauce you are making. For a larger amount of liquid, such as for a soup base, the entire container could be used. Available at this website or through Amazon and gourmet shops.