Updating a Slow Cooker Favorite:Beef Stroganoff

Back to school and cooler weather and the crock pot is getting a regular workout. And tonight's meal was Beef Stroganoff.

This was good in the original recipe. But adding one simple step makes it even better--browning the meat on the stovetop before putting it into the crock pot.

With SC now taking the bus and dropping JR off at school just a quick 5 minute trip, I have time to do things at home in the morning before heading out. So this morning, I did a quick prep of the meat and came home tonight to a dinner my family wolfed.

So here's the updated recipe:

(EVEN BETTER)CROCKPOT BEEF STROGANOFF

1/2 cup all purpose flour

1/2 tsp dry mustard

1/8 tsp black pepper

2-3 lbs of beef  (I usually use chuck roast), cut in pieces about 3" long and 1/2" wide

2 onions, sliced

8 oz sliced mushrooms 

1 1/2 cups beef broth (I use Minor's concentrated base for mine)

1/4 cup white wine  (optional)

1 1/2 cups  plain yogurt  (or sour cream, if your diet allows it!) mixed with 1/4 cup flour

Combine 1/2 cup flour, mustard and pepper in a ziplock bag. Add beef and toss to coat.
Heat a small amount of oil (I just spray my non-stick pan) and brown the meat in small batches.
Place beef in crock pot. Add onions and mushrooms. Pour broth and (if using) wine over everything.

Cover and cook on LOW for 8-10 hours.

At Dinner Time:Stir yogurt/flour mixture into the stroganoff and serve over egg noodles or rice.

NOTE: If you want a thicker sauce,remove meat, mushrooms and onions from the crock, stir the yogurt/flour mix into the liquids and cook it in the microwave for several minutes.

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