Tuesday, September 16, 2014

Creamy & Delectable

I have had a hankering for beef stroganoff lately. However with the weather being back in the 80s I was a bit leery to make this recipe.  I cooked the recipe on it was much more tolerable to deal with the heat.  I served over mashed potatoes (BAP and SSP favorite part of the whole meal).

Slow Cooker Beef Stroganoff
adapted from:

1 pound beef stew meat
12oz white mushrooms, sliced
2 T minced garlic
1 1/2 cups beef broth
1 T Worcestershire sauce
1 T Dijon mustard
1 t garlic powder
1/2 t onion powder
1/2 t dried thyme
3 T cornstarch
1 bay leaf
4 oz cream cheese
4 oz sour cream

Place beef, mushrooms and garlic in a crockpot.  In another bowl combine broth, Worcestershire sauce, mustard, garlic, onion, thyme and cornstarch.  Pour over meat mixture. Stir. Cook on HIGH for 5 hours. At 20minutes before serve time add cream cheese. Cover for 10 minutes. After this time stir.  Add sour cream; cover and cook another 10minutes. Stir and serve over mashed potatoes.

No comments:

Post a Comment