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.
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
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.
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.
|My new Slow Cooker!|