I just love browsing around the internet looking at food (don’t we all?). Whether it be on Pinterest, Food Gawker or just the food companies I follow on Google+, I almost get overwhelmed compiling a list of recipes that I must make. After seeing it about five times, Beef Stroganoff was one of those recipes. I made it last weekend and and man, I am sure glad I finally did! Excuse me, let me just check one more recipe off of my cooking bucket list… Okay we’re ready!
I am not a huge fan of beef but I definitely make an exception for this dish. The beef in this dish is such a tender, fall-apart, melt in your mouth, comfort food explosion! Plus, it involves a Crock Pot, which mean minimal effort on your part. Next time I plan to use different noodles (I thought I had more pasta in the house when I made this but I was down to wheels). Perhaps next time I’ll use wheat penne, egg noodles, rice or even mashed potatoes!
Slow-Cooked Beef Stroganoff
Warning: Easy recipe ahead!
- 1 Pound of beef (I used extra lean stew meat)
- 1 Yellow onion, diced
- 1 1/2 – 2 cups sliced mushrooms
- 3 cloves garlic, finely chopped
- 1 Cup white wine (you don’t have to use wine in this recipe. It definitely adds something special to this dish though. It really makes the overall flavor stand out)
- 1 Cup broth (beef or veggie)
- Fresh ground pepper
- Dried sage (about 1 tablespoon)
- 1/2 cup low-fat sour cream
- You choice of noodles
- Toss everything listed above (minus the sour cream and noodles) into a large Crock Pot.
- Stir it up so the onions, mushrooms, and beef are coated with broth and seasonings.
- Cook on high for about 3.5 hours or on low for 6- until the beef falls apart with a fork.
- Meanwhile, cook your pasta according to the box (pasta usually takes about 15 minutes or so, so plan accordingly- when the Stroganoff is just about done).
- When the Stroganoff is finished cooking, give it a good stir and shred the beef with a couple forks.
- Stir in the low-fat sour cream.
- Pour a heaping pile over your pasta and enjoy!