Saw this suggestion on the internet and thought since we are doing the "Get your Slow Cooker On" series in Healthy Kitchen...we'd give it a try.  It will require that you use 3 slow cookers (crockpots) to accomplish if you only have one...see if you can borrow a couple of them to carry this through. 

Here is the menu...Rosemary Toasted Nuts (make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess.

We'll start with the "main dish" recipe. 
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_Crockpot Beef Stroganoff
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
1 onion, chopped
3 cloves garlic, minced

1 (8-oz.) package mushrooms, slice
1 tsp. dried marjoram leaves
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup red wine
2 tablespoons Worcestershire sauce
8 oz. carton sour cream
2 tablespoons mustard
1/4 cup flour
1/4 cup water

Preparation: Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. You can serve over hot cooked egg noodles or instead...serve with the wild rice pilaf.

If you have a new hotter cooking crockpot, check the beef at 6 hours on low.

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