I think somewhere there must be a mathematical equation that the limit as the outdoor temperature approaches zero results in the cook making infinite amounts of comfort food. Or at the very least I should write that equation because this is what has been happening in my house for the last few weeks. Just to be clear, I’m not complaining because cool weather and comfort foods are some of my favorite things ever, but my problem lacks with my inability to commit to a meal on the weekend more than an hour before I want to eat especially when the meal is designed with a slow cooker in mind. It turns out even I couldn’t mess this up even though I seem to have forgotten to add the sour cream at the end *sigh*, but you’ll want to make this soon whether you use the stovetop or slow cooker is up to you

Beef Stroganoff

Beef Stroganoff

Ingredients:
2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Directions:
Season stew meat with salt and pepper and brown in a large pot over medium-high heat adding onion just as the meat begins to brown. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Reduce heat to low, pour broth mixture over the meat and cook until flavors have had sufficient time to meld (about 30min). About 15 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux 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 the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and increase heat to medium cooking until mushrooms are tender . Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

Source: Adapted from Mel’s Kitchen Cafe

About these ads