Beef Stroganoff

When I walked in the door after work tonight, I was so relieved! Dinner had cooked itself! It's that crock pot magic again.

This recipe's method and ingredients are very similar to pot roast. I've used stew meat and also chuck roast with equally good results. Stew meat is slightly more convenient, but use whatever is on sale at your store, or whatever you have in the freezer!

Combine the soup, broth and wine in a large measuring cup and whisk well until combined. Pour a little in the bottom of the crock pot to coat the bottom. Then add the meat and the mushrooms. (When I use stew meat, I usually cut the pieces in half or thirds, since they're quite large already.)

Cook on low for 7-9 hours. You want the meat to be fork tender, just like in the pot roast. You'll want to be able to pick up a piece of meat and have it almost break in half!



When the meat is tender, turn off the crock pot and add the sour cream.



Stir well until the sour cream is incorporated. How sour-creamy you want it is a matter of personal preference, so feel free to add more than the recipe calls for!



I like this best served over egg noodles but it's also delicious over mashed potatoes. (Or straight from the crock pot on a fork.) What I like best, is that it is SO little work!

Using leftovers tip: Another way I make stroganoff is with leftover pot roast. I cut the leftover roast into bite sized pieces, add a can of mushrooms and use the gravy and sour cream to make the sauce.

Get out of your "what's for dinner" rut by visiting What's Cooking Wednesdays and find more crock pot inspiration at Slow Cooking Thursdays!

Beef Stroganoff

1 1/2 pounds stew meat or beef chuck roast, cut into bite sized pieces
1 4 oz. can sliced mushrooms
1 can cream of mushroom soup
1 cup beef broth
2 Tbsp. red wine
1/2 - 3/4 cup sour cream
egg noodles or mashed potatoes

Combine the soup, broth and wine in a large measuring cup and whisk well until combined. Coat the bottom of the crock pot with the soup mixture, then add the meat and the mushrooms. Cover with the remaining soup mixture.

Cook on low for 7-9 hours. When the meat is tender, turn off the crock pot and add the sour cream, stirring well to combine. Serve over egg noodles or mashed potatoes. Serves 6.