This recipe came from My Kitchen Cafe originally, and after I changed it a bit for our tastes we really like it. My husband doesn’t even like stroganoff, and this is the first recipe I’ve found he doesn’t mind. (Which is quite the stroganoff endorsement for him!)
SLOW COOKER BEEF STROGANOFF
2 pounds stew meat
1 tsp salt
dash pepper
2 onions, sliced
1 tsp garlic powder
1 T Worcestershire sauce
1 1/2 cups beef broth or stock (I make mine from beef base)
1 T ketchup
1/3 cup flour
6 T apple juice
8 oz sliced mushrooms
1/2 cup sour cream
egg noodles, cooked (I used 1/2 to 3/4 pound)
Put stew meat, salt, pepper, and onions in crock pot.
Mix garlic powder, Worcestershire, broth, and ketchup together and pour over meat.
Cook on low for 7-8 hours, or high for 4-5 hours.
Whisk flour with apple juice to make a thick but pour-able roux and stir into slowcooker along with the mushrooms.
Cook on high for 15-30 minutes. Stir in the sour cream.
Serve over egg noodles.
SOURCE: http://www.mystainedapron.com/, originally adapted from http://www.melskitchencafe.com/
Ingredients
- 2 pounds stew meat
- 1 tsp salt
- dash pepper
- 2 onions, sliced
- 1 tsp garlic powder
- 1 T Worcestershire sauce
- 1 1/2 cups beef broth or stock
- 1 T ketchup
- 1/3 cup flour
- 6 T apple juice
- 8 oz sliced mushrooms
- 1/2 cup sour cream
- egg noodles, cooked (I used 1/2 to 3/4 pound)
Instructions
- Put stew meat, salt, pepper, and onions in crock pot.
- Mix garlic powder, Worcestershire, broth, and ketchup together and pour over meat.
- Cook on low for 7-8 hours, or high for 4-5 hours.
- Whisk flour with apple juice to make a thick but pour-able roux and stir into slow cooker along with the mushrooms.
- Cook on high for 15-30 minutes. Stir in the sour cream.
- Serve over egg noodles.
