Crockpot Beef Stroganoff
Olive or vegetable oil (I used olive oil)
1 1/2 lbs. beef steak (such as sirloin), sliced into thin strips
1 large (or two small) yellow onions
8 oz. sliced mushrooms
16 to 20 oz. beef broth or stock (or just enough to cover beef)
Black pepper, to taste
3 Tablespoons cornstarch
1 cup sour cream
2 Tablespoons brandy or cognac or 1/4 cup white wine (optional)
1 teaspoon dill (dried is fine)
Handful fresh parsley, minced (optional)
Salt, to taste
Buttered noodles (I used a 12 oz. package of wide egg noodles)
Heat a large skillet and coat the bottom with a few tablespoons of oil. Sauté the beef until it is just brown and place it in the crockpot. Add the chopped onion, sliced mushrooms, broth, and pepper. Use a little of the beef stock to dissolve 3 Tablespoons of cornstarch and stir the mixture into the crockpot. Stir to mix well, cover and cook for 8 hours on low.
About the time you boil the water for the noodles, stir in the sour cream, cognac, dill, parsley and taste for seasonings. Add salt, if desired. Turn the slow cooker to "off" and keep covered while the noodles boil. The stroganoff should be thinner than gravy, but not soupy. Serve the stroganoff over buttered noodles.
RV IDEA: Less Mess! Brown the beef before you leave home! Seal beef in a plastic container or vacuum-seal bag. Refrigerate or freeze. Is your crockpot running a little slow in the RV because you are using the inverter or have dodgy power at your campsite? Place a sheet of aluminum foil over the top of the crockpot and place the lid on top to seal - this will bring the temperature up quite a bit.
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