Tasty Beef Stroganoff Crockpot
A classic beef stroganoff recipe made simple!
Beef Stroganoff Crockpot Recipe Ingredients
2.25 lbs (or 1kg) of beef strips (cut to approx 1/2 inch wide)
1 lb (or 400g) tinned tomatoes in natural juices
2 medium onions, sliced
2 cups mushrooms (fresh is best!), sliced
1 cup sour cream (lite/ low fat is fine)
1/3 cup all purpose/ plain flour
1/4 cup ketchup/ tomato sauce
2 tablespoons sherry (optional)
2 teaspoons beef stock powder
1 teaspoon salt
1 clove garlic, crushed (alternatively, you could use 1/4 teaspoon garlic powder or minced garlic)
1/2 teaspoon paprika
1/4 teaspoon pepper (freshly ground is best)
Beef Stroganoff Crockpot Recipe Directions
Into a plastic bag, combine the flour with the salt, pepper & paprika.
Hold the top of the bag closed (tightly!) then give it a little shake to mix everything up.
Add in a handful of the beef strips, hold the top of the bag closed tightly again and give it a shake to coat the beef strips in the flour mix.
Remove the coated beef strips and continue a handful at a time until the remainder of the beef is coated in the flour mix.
Put all the coated beef into your 3.5 quart/ litre crockpot/ slow cooker.
Into a bowl, combine the tomatoes, onions, mushrooms, ketchup (tomato sauce), sherry (optional) and garlic.
Pour the mixture over the coated beef strips.
Put the lid on your crockpot/ slow cooker and set to 'low' for 8 hours, or 'high' for 4 hours.
Stir in the sour cream half an hour before your delicious beef stroganoff is finished (if you've cooked it on 'low') or 15 minutes before stroganoff is done if you've cooked it on 'high'.
Serve over steamed rice (or cous cous or pasta or a couple of slices of thickly sliced and lightly toasted bread) while the stroganoff is still piping hot.
Photo by jeffreyw