Who doesn't love sour cream? Creamy, mushroomy, beefy stroganoff - the secret is slow cooking it to perfection -- but don't add the sour cream until the last hour to prevent it from separating or curdling.
Beef Stroganoff
Ingredients:
2 Tbsp canola oil
2 lb round steak, cut into strips about 1/4 inch thick
1 large onion, diced
salt/pepper
1 (10.75 ounce) can condensed cream of mushroom soup (regular)
8 oz fresh mushrooms, sliced
1/4 cup water
2 cloves garlic, minced
1 tsp Worcestershire Sauce
1 cube beef bouillon
3 Tbsp chopped chives
1/4 cup white wine
1 Tbsp all-purpose flour
16 oz container sour cream
1/2 cup chopped fresh parsley
Cooked Egg Noodles or Mashed Potatoes
Directions:
Season beef strips with salt and pepper. Over med-high heat, heat oil in a skillet, add beef and brown quickly.
Place the beef in the bottom of a slow cooker. Place onion on top of beef; then add mushroom soup, mushrooms, water, garlic, Worcestershire sauce, bouillon and chives.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Serve over noodles or mashed potatoes.
Notes:
Use a minimum 5 quart slow cooker.
Serves 6-8 people. Add a leafy green salad and it's a meal!
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