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Slow cooker beef stroganoff Edit Tags: Beef, Crock Pot, Main Dishes
Your Rating: 
Author: Mel's Kitchen Cafe
Uploaded By: Shelly
Ingredients:- 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, diced
- ¼ teaspoon garlic salt
- 1 tablespoon Worcestershire sauce
- 1 ½ cups beef broth or stock
- 1 tablespoon ketchup
- â…“ cup flour
- 6-7 tablespoons apple juice or water
- 4-8 ounces sliced mushrooms
- ½ cup light or regular sour cream
Directions:
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Place the stew meat, salt, pepper and onion in the slow cooker.
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Stir to distribute the seasonings and onion.
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In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup.
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Pour over the meat.
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Cook for 7-9 hours on low or 4-5 hours on high.
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About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well.
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The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed.
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Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps.
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Add the mushrooms and stir.
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Cook on high for 30 minutes.
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Stir in ½ cup sour cream right before serving.
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Serve over pasta, rice or baked potatoes.
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Note: I bought an 8 lb. chuck roast which was ½ the price of the stew meat.
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It took a really long time to trim off all the fat, and ended up being 4.5 lbs of meat, so next time I'll just buy the pre-chopped stew meat for twice the price because it saves time and is about the same price once you take out all the fat.
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