Slow Cooker Beef Stroganoff

I know I don’t typically share a whole lot of personal stuff with you in my posts, but I’ve got some great news I just can’t keep to myself. And no, before any of you who are related to me get super duper excited, we’re not having a baby. I can’t even get Stan to agree to get a dog…yet. But I’m working on it. In the meantime, I am thrilled to tell you that I began an exciting new job this week. After not working full-time since starting grad school in 2007, this has been quite an adjustment. I’m enjoying the work, but man oh man, I am so tired I could fall asleep standing up.

Needless to say, cooking has not exactly been on my radar this week.  Fortunately, I have a slow cooker to do some of the cooking for me.  Take today’s recipe for Slow Cooker Beef Stroganoff.  It’s crazy delicious.  And ridiculously easy. Like throw everything in the pot and let it go, easy. No need to brown the meet first. No need to sauté vegetables.  Yes, you have to add some more ingredients towards the end of the cooking time, but all you’re doing is adding them in – nothing difficult whatsoever. Honestly, I was a bit shocked by the depth of savory flavor produced by this simple slow cooker meal.  Served up over buttered egg noodles (or mashed potatoes or rice), this beef stroganoff is comfort on a plate – exactly what you need after a long day’s work.

One Year Ago: Chickpea and Kale Stew

Slow Cooker Beef Stroganoff
Adapted from Mel’s Kitchen Café

Ingredients:

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)
1 medium yellow onion, diced
1 tsp. salt
1/4 tsp. black pepper
1 1/2 cups beef broth or stock
1 T. Worcestershire sauce
1 T. ketchup
1/4 tsp. garlic salt
1/3 cup all-purpose flour
6-7 T. water
8 oz. mushrooms, sliced
1/2 cup sour cream (reduced fat is fine)

Directions:
Place the beef, onion, salt, and pepper in a slow cooker. Stir to combine.

In a small bowl, whisk together the beef broth, Worcestershire sauce, ketchup, and garlic salt.  Pour the broth mixture into the slow cooker.

Put the lid on the cooker and cook on low for 7 to 9 hours or on high for 4 to 5 hours.

In a small bowl, combine the flour and water and whisk to combine. The mixture should be thick but still be able to be poured. (Add extra water, 1 tablespoon at a time, if necessary, to achieve the proper consistency.) Pour the flour mixture into the slow cooker and whisk to combine. Add the mushrooms and stir to combine.

Cook on high for 30 minutes. Stir in the sour cream just before serving.

Serves 6.