skip to main |
skip to sidebar
Beef Stroganoff
There probably isn’t an easier beef stroganoff recipe in the world – at least not one that will turn out this amazing. The meat is so tender it almost melts in your mouth.
Ingredients:
3 pounds stew beef1/2 cup all-purpose flour3 tablespoons olive oil3 tablespoons unsalted butter1 large onion, chopped1 1/2 pound cremini mushrooms, sliced4 cloves garlic, minced1 1/2 cup beef stock1/2 cup port wine (I used a tawny port)2 tablespoons Dijon mustard1 tablespoon Worcestershire sauce2 tablespoon fresh thyme leaves, chopped (or 2 teaspoons dried)1 tablespoon paprikaKosher saltFresh cracked black pepper4 ounces low fat cream cheese, cut into chunks1 cup low fat sour cream1/2 cup fresh parsley leaves, choppedCooked egg noodles
Directions:
Toss beef in a large bowl, with salt, pepper and flour until well coated.
Heat vegetable oil in skillet over medium-high heat, add the meat to brown in batches. Transfer to 6 slow cooker, along with any flour that remains in the bowl.
Deglaze skillet with the beef stock and port, making sure to scrape up all of the browned bits of meat from the bottom of the skillet. Next add the Dijon mustard and Worcestershire. Pour into the slow cooker.
In same skillet add butter, sauté onions, mushrooms, and garlic until softened. Place in the slow cooker.
Add the thyme, paprika, and salt and pepper to the slow cooker. Stir, cover and cook on low for 6 to 8 hours, or high 4 to 5 hours.
When there is 20 minutes left on the cooking time, add the cream cheese and replace the lid to allow it to melt.
Stir cream cheese into the sauce and then the sour cream and parsley. Replace lid and cook on low for a few more minutes until heated through.
Serve over cooked egg noodles.
No comments:
Post a Comment