Sunday, August 30, 2009

Slow Cooker Beef Stroganoff

Ingredients
2 pounds cubed beef stew meat
2 (10.75 ounce) cans condensed golden mushroom soup
1 cup chopped onion
2 tbsp Worcestershire sauce
1/2 cup water
1/2 pound cream cheese

Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. (Makes 8 Servings)

Based upon this recipe, using many of the recommended recipes tweaks from the reviews (see first reviewers notes).

Meredith's Stroganoff

This Sunday meal was my idea. I've, for some reason, been craving a saucy beefy concoction. My mother used to make a hamburger "stroganoff" and it was always a real comfort dinner. This was WAY better – I've forwarded her the recipe.

I doubled the original recipe and followed most of the changes. I added criminis saute├ęd in extra virgin olive oil with garlic, a little onion and some thyme. I deglazed the pan with a little marsala wine before adding to the crockpot. These were thrown in about 30 minutes from dinnertime and right before the addition of the cream cheese and sour cream.

The end result was just what I'd wanted: comforting, rich and delicious. I added a simple salad and some crusty bread to finish the plate.


Laura's Stroganoff

The changes: I switched out the water for ¾ of a cup of beef broth and I used a package of onion soup mix, as well. I added a BIG dollop of sour cream with the cream cheese at the end, too.

The process: This definitely started to look delicious once I added the cream cheese and sour cream to the stroganoff. I was leery about how soupy it looked, but Meredith assured me that the cream cheese would thicken it up. She was right.

The verdict: It was REALLY good! I had it over whole-wheat egg noodles (I know, I’m such a dork. The cream cheese and sour cream were fat free, too.) The beef was tender and came apart easily, which is to be expected when it cooks in the slow cooker for 5 ½ hours. The sauce did thicken up, but I thought there was too much of it. It was very filling and surprisingly good. Having never had it, I didn’t know what to expect.

I bet this freezes well so next time I might add more meat. There was certainly enough sauce to warrant it. The bottom line, I’m glad we made it. Now I can say that I made beef stroganoff and it was good!

3 comments:

  1. Now that's a Strokenoff recipe I might like...the one with your changes I mean.

    ReplyDelete
  2. ok, trikndog- you have to clarify- WHO'S recipe and WHO'S changes?

    ReplyDelete
  3. Laura's changes
    The beef broth & onion soup mix, osm makes anything better.

    ReplyDelete