Sunday, January 17, 2016

Slow Cooker Beef Stroganoff and the Faster On-the-Stove version, too

On a day when I don't feel like cooking, this one comes together quickly.  Apparently, this dish was a favorite of Russian expats, exiled in China after the revolution.  There is a lovely movie "The White Countess", starring gorgeous Ralph Fiennes and Natasha Redgrave (as well as her Aunt Lynne and mother, Vanessa) that really made me understand the situation the Russian nobility found themselves in after the fall of Czar.  Good film - watch it if you get the chance.

Slow Cooker Beef Stroganoff

2 beef top round steaks (about 3/4 inch thick and 1-1/2 pounds each)
1/2 c flour
1-1/2 t salt
1/2 t ground mustard
1/8 t pepper
1  onion, sliced and separated into rings
1 can (8 ounces) mushroom stems and pieces, drained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1-1/2 cups (12 ounces) sour cream
Hot cooked noodles


Cut round steaks into 3x1/2-in. strips. 

In a shallow bowl, mix flour, salt, mustard and pepper. 

Add beef in batches; toss to coat. 

In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. 

Cook, covered, on low 5-7 hours or until meat is tender. 

Just before serving, stir in sour cream.

Stove Top Beef Stroganoff

1 1/2pounds beef sirloin steak, 1/2 inch thick
8ounces fresh mushrooms, sliced (2 1/2 cups)
2medium onions, thinly sliced
1garlic clove, finely chopped
1/4cup butter or margarine
1 1/2cups Progresso™ beef flavored broth 
1/2teaspoon salt
1 teaspoon Worcestershire sauce
1/4cup Gold Medal™ all-purpose flour
1 1/2cups sour cream
3 cups hot cooked egg noodles

1 Cut beef across grain into about 1 1/2x1/2-inch strips. 

2 Cook mushrooms, onions and garlic in butter in a large skillet over medium heat,  until onions are tender; remove from skillet

3 Cook the beef in the same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat, cover and simmer 15 minutes.

(cook your noodles!)

4 Stir remaining 1/2 cup broth into flour and stir that into the beef mixture. 

5. Add the onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Turn the heat down, and stir in the sour cream; heat until hot (do not boil). Serve over noodles.

And this week's recipe detective is AJAY-NY!

1 comment:

  1. I did the stovetop version at the farm last night. Carlene really liked it: a "yummm" on the first bite and then a "What's in the goo?" (gravy) on the second. I used twice the amount of mushrooms (16 oz portabella) becasue I like them - and becasue 8 oz of mushroom will NOT give you 2 1/2 cups - no matter what the recipe says. And therein is a lesson - cook with what you like, not what's called for in a recipe. Follow the recipe the first time you make anything. And then tweak the hell out of it, according to your own tastebuds!!