I found a recipe online several years back for beef stroganoff that sounded easy, so I gave it a shot. It was okay, but it needed more flavor, richness, and tang. Thus began my fucking with it, like I do. I added this and that, found other similar recipes, and incorporated parts of them. It's taken a dozen different versions, but I've finally settled on what I believe is a great recipe for beef stroganoff.
I love my slow cooker. I use it at least once a week. It's just so convenient to throw everything in there and let it go while I'm at work. I'm always on the lookout for new things to make in it. But, there are also the tried-and-true favorites, like this recipe.
We like leftovers in my house, even though it's just the two of us. It's actually the middle of Ramadan right now, so I don't have to worry about his lunches, but my husband usually wants leftovers so he can have a hot lunch at work. I also want leftovers because I've worked at the same restaurant for over fifteen years and I need healthier choices than what they offer.
- 2 pounds stew meat, cut into small pieces (I use the stew meat from my Butcher Box)
- 3 cans reduced sodium golden mushroom soup (I like Campbell's Healthy Request)
- 3/4 cup of water
- 1 packet beefy onion soup mix
- 1/2 teaspoon of white pepper
- pinch of natural Falksalt
- 3 tablespoons minced garlic
- 1/2 cup sauteed shallots (two whole, large, finely chopped)
- 1 vegetable bouillon cube
- 1 tablespoon low sodium beef stock concentrate
- 2 tablespoons Worcestershire sauce
- 2 cups frozen peas (8-10 oz bag)
- 6 oz cream cheese (3/4 of a brick of Philadelphia, cut into pieces)
- 1/4 cup light sour cream
- 1 bag of "No Yolk" noodles (I like the dumpling size)
First things first, get those shallots chopped and sauteed in a drizzle of olive oil. It shouldn't take long. Mix everything in the first set together in the crock. I usually mix the meat in last before I turn it on. How long it takes to cook really depends on the size of your meat-chunks. It could take as little as 5 hours on low, or as long as 8 hours. I throw it all together the night before and stick it in the fridge. I need it to take 10-12 hours to cook due to my long work hours. My fix? I leave the meat frozen. The added time it takes to warm up the cold crock and to thaw the meat gives me those extra hours at work that I need.
Once the meat is tender and cooked through, it's time to add the frozen peas and start the noodles. By the time the noodles are almost done, the peas should be cooked. Add the chunks of cream cheese and stir them in to melt it into the sauce. Add the sour cream and mix it thoroughly.
My crock is about five quarts. If yours is only four, this is not going to fit while leaving a comfortable amount of room to stir it. Cut the meat back to 1.5 pounds, leave out one can of soup, 1/4 cup water, 1 tablespoon of garlic, 1/2 a tablespoon of Worchestershire, and 2 oz of cream cheese. The flavor will be slightly different, but it's still pretty damn good.