Ultimate Beef Stroganoff
What you need:
- 2-3 lbs. stew meat
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 medium yellow onion, diced
- 1/4 tsp. garlic salt
- 1 tbsp. Worcestershire sauce
- 1 1/2 cups beef broth or stock
- 1 tbsp. ketchup
- 1/3 cup flour
- 6 to 7 tbsp. apple juice or water
- 4 to 8 oz. sliced mushrooms (I omitted..blegh!)
- 1/2 cup sour cream
Directions:
- Place the stew meat, salt, pepper, and onion in the crockpot. Stir to combine. In a small bowl, combine garlic salt, Worcestershire sauce, beef broth/stock and ketchup. Pour into crockpot. Cook on LOW for 7 to 9 hours or 4 to 5 hours on HIGH.
- In the last half hour of cooking, combine flour and apple juice/water in a small bowl. It should be thick but still pourable, add a tbsp at a time to thin. Pour "roux" into the crockpot, and stir quickly to avoid lumps. Add mushrooms and stir, if desired. Cook on high for 30 more minutes.
- Stir in 1/2 cup sour cream right before serving. This is great over pasta, baked potatoes or rice. I personally have only had it over egg noodles.
Recipe courtesy: Mel's Kitchen Cafe