I am not a Stroganoff kind of gal. I don't even know what it means or from which Eastern European, Iron Curtain land it hails. However, what I do like about the slow cooker is that you can buy a cheap cut of meat (which, when you are purchasing local, free pasture meats is important) and make a really tasty meal. This was really good. M liked it, but he's German and Irish, so I think those folks eat meat any which way it comes. However, I was surprised at how much I liked it. And the sauce was really creamy and rich - just the right type of meal for the cold nights that are rapidly approaching.
You need:
1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
1 14 ounce package white mushrooms, cleaned and quartered
2 onions, finely chopped
2 tablespoons tomato paste
1 cup low-sodium beef broth
1/2 cup white wine
1/4 cup low-sodium soy sauce
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1/4 teaspoon black pepper
6 cups cooked egg noodles (optional)
3 tablespoons chopped parsley (optional)
Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons of the soy sauce in slow cooker bowl. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or until beef is tender. In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley, if desired.
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