The Ultimate Beef Stroganoff

By rmrodney

From Mel's Kitchen Cafe
CROCK POT RECIPE

Ingredients

• 2-3 pounds stew meat ( or a 3-pound chuck roast, cubed)
• 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
• 6-7 Tablespoons apple juice or water
• 4-8 ounces sliced mushrooms, optional
• 1/2 cup light or regular sour cream

Preparation

Step 1

Place the stew meat, salt, pepper and onion in a slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice or water in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a Tablespoon more liquid at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in the sour cream right before serving. Serve over pasta, rice or potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. Thaw in the refrigerator and reheat over medium-low heat in a saucepan on the stove.