A Fling with Food: Slow Cooker Beef Stroganoff

Happy Hump Day Everyone!

Today's recipe is another great Pinterest find! I have to say, I am so addicted to Pinterest! I am hooked! I find myself mostly pinning recipes, and there are some great looking ones out there! It is pretty awesome to be able to keep all the recipes on a board, so they are always in one place to find, as long as the website they were pinned from stays active. It is more organized then the recipes I have wrote by hand! They are all in a big manila envelope for now. LOL My sister-in-law told me about Pinterest a year ago and I kept avoiding it because I knew she was hooked on it! That is all I need, something else to do instead of the stuff I should be doing, like cleaning! LOL I finally jumped on and now I look at it for at least 5 minutes every day. Haha

Anyways, back to the recipe. I made this and I was so excited how well it turned out! It is a great feeling to make something and have it be a hit! This recipe is very flavorful and super easy to make! I would say the recipe makes 4 - 5 servings, so if you are wanted more than that, double it. I served the stroganoff on egg noodles, but it would be great on rice or mashed potatoes as well.

Slow Cooker Beef Stroganoff

(recipe adapted from The Well-FedNewlyweds)

Ingredients:

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)
1 medium yellow onion, diced
1 tsp. salt
1/4 tsp. black pepper
1 cube of beef boullion

1 1/2 cups water
1 T. Worcestershire sauce
1 T. ketchup
1/4 tsp. garlic salt
1/3 cup all-purpose flour
6-7 T. water
8 oz. mushrooms, sliced
1/2 cup sour cream (reduced fat is fine)

Instructions:

1. Put the beef, onion, and bouillon cube into the slow cooker.

2. In a small bowl whisk together the water, Worcestershire sauce, ketchup, salt, pepper, and garlic salt.

3. Pour the mixture over the meat and onion in the cooker and stir to combine.

4. Put the lid on and cook for 7-9 hours on low or 4-5 on high.

5. An hour before the end of cooking, whisk together the flour and water. This should be the consistency of pancake batter. If it is still too thick after the 6-7 Tbsp of water add addition water 1 tablespoon at a time until at the right consistency.

6. Add the flour mixture and mushrooms to the slow cooker and stir to combine.

7. Put the lid back on and continue to cook for remaining hour.

8. Add sour cream, stirring to combine, just before serving.

Options: I used a beef bouillon cube and water but you could use 1 1/2 cups of beef broth or stock in place of it if you wanted to. Also, to make it gluten-free try using 1 Tbsp of cornstarch dissolved in one cup of cold water in place of the flour mixture, adding more cornstarch as needed for desired consistency.