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  • janice martell

    ULTIMATE BEEF STROGANOFF ~ .Made this last night. I've tried other beef stroganoff recipes, and this is by far our favorite. I chose to use apple juice instead of water. I also sliced fresh mushrooms and threw it in the last 30 minutes of cooking along with the roux (flour with apple juice). Mixed the sour cream in right before serving. I served this over egg noodles. I finally found the stroganoff I'm happy with - I rate this a 5!

  • Joy Ellis Kirchner

    Crock Pot Beef Stroganoff - serve it over egg noodles

  • Erica Carber

    Ultimate Beef Stroganoff {Slow Cooker} by Mel on April 13, 2008 · 71 comments This meal is hands-down one of our family’s all-time favorites. Here are just a few of the reasons I love this meal. First, it is unbelievably simple. Throw everything in the crockpot and walk away. Second, the meat is so tender it practically melts in your mouth and the rich, hearty flavor is fabulous. Third, it can feed a crowd and is great for company (it will always get you raving reviews!). Fourth, you can serve it over an endless number of options: potatoes, pasta, rice, etc. Fifth, it was given to me by one of my favorite people, my cousin’s wife, Tami. I don’t even think she knows I make it at least once a month! Thanks, Tami, for one of my best tried-and-true recipes. The Ultimate Beef Stroganoff Printable Version with Picture Printable Version 2-3 pounds stew meat (or a 3-pound chuck roast, cubed) 1 teaspoon salt 1/4 teaspoon black pepper 1 medium yellow onion, diced ¼ teaspoon garlic salt 1 tablespoon Worcestershire sauce 1 ½ cups beef broth or stock 1 tablespoon ketchup 1/3 cup flour 6-7 tablespoons apple juice or water 4-8 ounces sliced mushrooms 1/2 cup light or regular sour cream Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes. *Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

  • Heather McClean

    Slow cooker beef stroganoff - its in the crockpot right now!

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