(photo credit: Taste of Home)
I have been trying to expand upon what our family eats for dinner.  Part of that is finding and trying new recipes.  I am usually pretty nervous about doing so as I worry that it won’t turn out and we will all hate it (and up throwing it out).  Thankfully, I can’t say that about this most recent recipe — Slow Cooker Beef Stroganoff.  I cooked this yesterday and when my husband went back for seconds, I knew I had found a hit!   Here is this recipe from Taste of Home — which I tweaked a smidge:
2 pounds of stew meat
Water as needed (to prevent meat from sticking to the pan)
1 Cup of water
Packaged Beef stroganoff mix (find with the mixes at your local store)
2 tsp margarine
Canned sliced mushrooms (optional)
1 onion, chopped finely
1/4 cup of beef broth
2 tsp ground mustard
1 tsp sugar
12-14 oz sour cream
Cooked egg noodles
Make sure the meat is cut up into small pieces and brown in a pan with the water. Â Pour in the seasoning mix and the water. Â Stir for a while until it is pretty well dissolved. Â Once thoroughly mixed, pour this (liquid and all) into the slow cooker.
In the same skillet, saute the onions and mushrooms (if you are using them) in the margarine. Â Â While simmering, mix the beef broth, mustard and sugar together. Â Pour that into the skillet and mix well. Â Add to the meat in the slow cooker. Â Put the slow cooker on low and cook for 6 hours.
As it gets close to being done (at around 5 hrs 45 min), add in the sour cream and let cook for 15 minutes so it breaks down and blends into the sauce. Â You will want to cook egg noodles (according to package instructions) so that they are ready when the mix is done.
Place noodles on the plate and top with mix. Â Serve with homemade bread (because homemade bread makes everything taste even better)!
*Recipe and photo credit: Taste of Home.