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Savory Beef Stroganoff
crockpot beef |
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3 lb beef stew meat, (organic range fed if possible)
1/2 cup of all purpose flour
2 teaspoons sea salt
1/8 teaspoon of lemon pepper (black will do)
1/2 teaspoon of dry mustard
1/4 teaspoon chili powder
1/8 teaspoon of nutmeg
1/8 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1 package of egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves of garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 tablespoons white wine (I used a $5.99 btl - used balance for meal)
1 1/2 cups of sour cream (16 oz.)
6 tablespoon EVOO (Extra Virgin Olive Oil)
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1. Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat
(preferably not non-stick).
2. Trim all the excess fat and sinew from meat, cut into 3-inch strips about
1/4 in. thick by 1 in. wide and place in a large bowl.
3. Combine all dry ingredients and mix well. Pour over meat and mix
to thoroughly coat meat and not leave any dry ingredients in bottom of
Bowl.
4. Transfer the onions, garlic, mushrooms and coated meat to skillet and
lightly brown turning frequently and adding 2 to 4 tablespoons of
EVOO during process.
5. After about 8 minutes add the beef broth and wine. Stir well with a
wooden spoon scraping the skillet bottom to get up all of the baked
on crust (helps with flavor and washing of skillet).
6. Transfer the skillet contents to a slow cooker (crock pot) and cook on
low setting for 8 to 10 hours.
7. Serve stroganoff with egg noodle (about 1/2 cup per person).
Follow directions on pkg. for cooking or using microwave, place
serving amount in a microwaveable bowl, cover with water 2 inchs
above and microwave on high for 15 mins. Drain and wash with
fresh water...serve.
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Preparation Time: 20 min. |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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mealselection.com
Texas
United States |
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| This recipe has been viewed 2487 times. |
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