Beef Stroganoff

        I love beef stroganoff! I usually make it all on the stove, but I had gotten a new, bigger slow-cooker for Christmas and had to use it! Another of my Christmas gifts was 85lbs of meat! Boneless skinless chicken breasts, pork chops, ground beef, steaks, ribs, and much more! I divided it all up in about 1lb servings and put it all out in our deep freezer.
      Some of the meat was beef chunks for stew, so I used about 3 lbs to make the stroganoff. The recipe doubled was enough for 3 different meals for our family! We ate it for lunch, dinner, and had enough to freeze for another meal.



Ingredients:

1 1/2 lbs beef tenderloin, or beef for stew
2 tablespoons butter or margarine
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 clove garlic, finely chopped
3 cups (8 oz.) fresh sliced mushrooms
1 onion (1/2 cup) chopped
1/4 cup all-purpose flour
1 cup sour cream or plain yogurt
hot cooked noodles or rice

Directions:
1. Cut meat into bite-sized chunks.
2. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter, stirring occasionally, until brown.
3. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt, and garlic into beef. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.
4. Stir in mushrooms and onion. Heat o a boiling; reduce heat. Cover and simmer about 5 minutes or until onion is tender.
5. In tightly covered container, shake reserved 1/3 cups broth and the flour until mixed; gradually stir into beef mixture. Heat to a boiling; stirring constantly. Boil and stir for 1 minute; reduce heat to low.
6. Stir in sour cream; heat until hot. Serve over noodles.

Slow-cooker Directions:
Cut beef as in step one.
Cook beef as in step two.
Reserve 1/3 cup of the broth.
In 3-4 quart slow cooker, mix beef, remaining broth, ketchup, salt, garlic, mushrooms, and onion.
Cover and cook on low heat 8-9 hours.
In tightly covered container, shake remaining broth and flour until mixed; stir into beef mixture.
Increase heat to High. Cover and cook 25 to 20 minutes or until thickened.
Stir in sour cream, heat until hot.
Serve over noodles.
Enjoy!

           

My new Slow Cooker!