I LOVE BEEF STROGANOFF.
Yes. Now you all know. BUT, the way I usually make it on the stove is somewhat labor intensive. My goal was to take my recipe and “convert” to a crockpot version, and prep the night before. I work long hours (upwards of 50 usually) so it’s important to just pull the crockpot from the fridge, first thing in the morning, plug it in, and leave for work.
Expectation ? That when I get home from work the house will smell DELICIOUS. The only additional prep needed is to steam some veggies and make noodles for the “not” low carb peeps in the house. We’re talking 15 minutes. For all you working parents out there, this should be your go-to Monday night dinner. (It’s mine!).
Note: This meal uses a fairly “low grade” of beef since you will be cooking it in the crockpot which is very forgiving on tougher cuts. Buy the least inexpensive cut you can find!
For the crockpot:
2 lbs chuck cut into strips
1 large onion, sliced
1 lb mushrooms, sliced
4 cloves garlic, minced
1/2 cup of stock (beef or chicken works).
1 tsp Kosher salt
1 tsp cracked black pepper
3 Tbsp. Worcheshire sauce.
Cream sauce – 15 minutes before serving:
1 cup sour cream
3 tsp dijon mustard
1/2 tsp paprika
2 oz cream cheese, cut in cubes
2 Tbsp. flour
Add all “For the crockpot” ingredients to the slow cooker. Give it a little stir. Store overnight in the fridge if you are looking for an easy Monday…or just prep in the morning if you have the time.
Cook on low for 8 hours or high for 4.
15 minutes before dinner…
- Start noodles and veggies.
– In a small bowl, mix the Cream Sauce ingredients well. Add to crockpot. Stir until cream cheese is blended in. Cover and cook on LOW for 15 more minutes.
Serve over noodles or veggies (or even sweet potato noodles if you are feeling paleo-ish!).