I’ve had my slow cooker for about five years and I’m not sure why I didn’t start using this thing a lot sooner, cause its really one of the best kitchen appliances I own (thanks mom!).
So if you have one and all its doing is taking up space, may I suggest you blow the dust off of it and make this recipe I’m about to share for Beef Stroganoff?
This recipe takes no time to prepare, you can do a gazillion other things while it cooks and once its done you have a delicious meal on the table for your family to enjoy!
Now go get your slow cooker and show it some love!
adapted from Mel’s Kitchen Cafe
2-3 pounds stew meat
1 teaspoon salt
1 teaspoon season salt
1/4 teaspoon black pepper
1 medium yellow or sweet onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water ( I used apple cider, worked fine)
4-8 ounces sliced mushrooms (optional)
1/2 cup light or regular sour cream
Place the stew meat, salt, season salt, pepper, mushrooms and onion in the slow cooker. Stir to distribute the seasonings, mushrooms and onion. Add the garlic salt, Worcestershire sauce, beef broth and ketchup give it a good whisk making sure all ingredients are combined.
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 mixture should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in with the stew meat and juices and to avoid lumps. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving.
Serve over pasta, rice or baked potatoes.
*The leftovers of the stroganoff can be frozen. Store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.