Savory & Simple Slow Cooker Beef Stroganoff

Beef Stroganoff

My crock-pot is my handy little friend that I sometimes forget I even have. There she sits, tucked away in the pantry, waiting for me to pull her out and let her do the hard work for me. What’s even better, she actually wants to do the work for me. I just need to remember to get her out every now and again!

When I know in advance I have a long work day coming up, maybe it’s a late scheduled meeting or I’m traveling towards the end of the day, I do try to plan ahead and use this handy little cooking device. It’s so much better to come home to an already prepared and cooked meal opposed to start my cooking process so late in the evening.

Anything egg noodle is my favorite item to put in the crock-pot. Soups. Casseroles. Bakes. I love egg noodles. So when I found myself with a bunch of brown beech mushrooms from my organic delivery box, a bag of egg noodles and a 5pm downtown meeting on the books, I knew I had the perfect trifecta for beef stroganoff. You also need wine and beef—but when don’t I have those?!

Beef Stroganoff

Ingredients
2 Tbsp cooking oil (I use olive)
1 carton of sliced mushrooms (I used brown beech mushrooms to try something fun!)
1 yellow onion
1 Tbsp minced garlic
1-2 lb sirloin, cut into fine strips
2 Tbsp flour
1 cup dry red wine
1 cup beef stock
1 small jar tomato paste
¼ cup plain greek yogurt (sour cream works too!)
½ cup fresh parsley

1 bag egg noodles, cooked

On medium heat, warm your olive oil in a skillet. Add mushrooms, onions and the garlic and cook until onions are translucent and mushrooms start to brown. Stir in 1 Tbsp of the flour, coating the vegetables. Stir in your cup of wine and simmer until the liquid is reduced by about half. While your wine is simmering, coat your sliced sirloin in the other 1 Tbsp of flour and toss to coat, adding it to your crock-pot. When your wine has reduced to about half (4-5 minutes) move those contents to the crock-pot as well. Stir in your beef stock and tomato paste, mixing well. Cook for 5-6 hours on low. When ready to eat, add in your yogurt and parsley. Add salt and pepper to taste. Serve over cooked egg noodles. Enjoy.

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