When I found
this recipe for crock pot stroganoff I knew it had promise. Here is how I changed it up:
Ingredients:
2-3 cloves of garlic - chopped
1 small yellow onion - diced (or diced big if you like onion)
A little butter
A little olive oil
1 1/4 lb flank steak cubed
A little salt and pepper and flour (to dredge meat in)
1 lb baby
portobello mushrooms - thickly sliced or just cut in half
cup of a water and 2 tsp bullion paste
a few dashes of Worcestershire sauce
Pinch of thyme
Pinch of parsley
1/2 cup of sour cream
Sweat onion and garlic in a pat of butter until a little see through
It is super easy to put the flower and salt and pepper in a zip log bag and throw the cubed meat in there and mix. I do it in a bowl. Coat the meat lightly in olive oil. Dredge in flour.
Put the garlic and onion aside and braise the meat in a bit of olive oil until seared but not done. It will cook plenty in the crock pot. Put the meat in the pot. Braise about half way and then throw in the mushrooms. By this time there are some great pan bits, deglaze the pan with a bit more water with the bullion stock in it. Don't go nuts on the water. (Wine would be good here too.) Mushrooms are full of water.
In the crock pot combine onion, garlic, spices and hot water with the
bullion paste in it.
Leave it all alone in the crock pot for 5-6 hours.
Right before serving, gently fold in 1/2 cup of sour cream.
or if it's too thin, make a
roux of flour, and butter. Add before the sour cream.
Serve with wide egg noodles, some sort of green veg, and a nice roll.
