18 September 2008

Beef Stroganoff - My Recipe War Entry

Okay Ladies! Half the month is over and so far, only our trusty and faithful friend Joanna has submitted a recipe. She and I figured that maybe everyone is getting a little bored with the recipe war, so we came up with a few more prizes. We think you'll like them. I haven't yet settled on how I am going to post them though. I want to make sure there is easy access to them, since the prize posts can quickly get lost amongst all the other posts. But I'll be putting them up in the next couple days.

I have lots of slow-cooker recipes that I love, but I think this one is my favorite (that doesn't include tuna, which I'm not going to enter because I'm sure lots of you hate canned tuna).

1 ½ lb. beef
2 tbsp flour
2 tbsp unsalted butter
1 large onion, sliced
3 garlic cloves, minced
1 tbsp tomato paste
2 tsp yellow mustard
2 cups beef broth
2 tbsp brandy
salt and pepper
nutmeg, to taste
8 oz. Portobello mushrooms, sliced
2/3 cup sour cream
1 tbsp fresh parsley, chopped (I don't spend money on fresh herbs cause I'm too cheap. So, I just use 1 tsp. dried)


1. Trim the steak and cut into strips. Toss in the flour and reserve remaining flour. Heat 1 tbsp of the butter in a pan and brown the beef on all sides. Remove from the steak from the pan and place in the slow cooker
2. Add about half of the remaining butter to the pan and gently sauté the onion and garlic for 3 minutes. Then sprinkle in any remaining flour and cook gently for a further 2 minutes.
3. Blend the tomato paste and mustard with the beef broth, pour into the pan, and bring to a boil, stirring. Add the brandy with the seasoning and the nutmeg, then pour over the steak and cover with the lid.
4. Cook on low for 6 to 8 hours. One hour before the end of cooking time, heat the remaining butter and gently sauté the mushrooms, then add to the pan with the sour cream. Serve sprinkled with the parsley and with creamy mashed potatoes or noodles or white rice.

If you want to download a Word document with the recipe ready to print on a 4x6 recipe card click here.

8 comments:

Joanna said...

Oh good! I'm going to make this for dinner tomorrow!! Tonight I'm forced to make Korean food again because some lady that Del works with gets jealous when Del brings leftover Korean to work for lunch so now I have to make some so that Del can take some to work for her tomorrow. Isn't that nice? And her name is Joann and she said she's put an honorary "a" at the end of her name if I make her Korean food.

Joanna said...

Brandy...hmmm...what if I don't have brandy?

Marie said...

Do you have any neighbors that you can get some from? Or maybe buy one of those tiny bottles, like they have on airplanes. Of course, you could always leave it out, but I'd be afraid it wouldn't taste as good. I think wine and liquor really add a great flavor to food.

Johanna said...

This looks like it would taste good, but this recipe is embraces my main pet peeve when it comes to crock pot recipes - you have to cook everything, at least for a little bit, before you cook it for 6-8 hours in the crock pot! If I wanted to dirty those pots and pans, I'd make Beef Stroganoff without dirtying my crock pot! Clearly, I dislike washing dishes more than I dislike making a dinner that has to cook for 1 - 1 1/2 hours...

Marie said...

I know what you mean. I do find it annoying also. I haven't made this in a while because I lost the recipe and just recently found it again. I should have mentioned in the post that I don't actually do the first step where they cook the meat. You could probably just skip all the other prepping too. Just mix up the sauce and throw it over the meat. I mean, the onions will cook while sitting in the pot for 6 to 8 hours.

Kainoa said...

Sounds Yummy I can't wait to make this. I have to get my booty in gear to post the recipe for this month. This weekend I will!

Joanna said...

I'm always a little iffy about beef strogonoff, but dang this smells good. It's too bad I have to way at least 6 hours to eat any. Since I couldn't find brandy I used whiskey. Doesn't that sound so trashy? We actually only use this bottle to make hot toddies. I found a substitution list and it said to replace it with a fruit juice and I didn't have any of the fruit juices it said to replace it with. So I added a splash of cranberry juice and a bit of the white zinfandel wine we had on top of the whiskey. LOL, I hope it turns out well. Next time I'll actually go to a liquor store and get some brandy. I can think of several other recipes that use brandy anyway.

Leah said...

i don't eat beef, so I probably won't make this one. Although I could make it for Darren and his roommate. they love this recipe challenge because I am always feeding them good stuff.