We’re always looking for recipes that we can make ahead or throw in the crockpot! This Beef Stroganoff recipe is an easy one to mix up before work and enjoy with the family in the evening – or pack in lunch boxes for the field workers during the busy planting & harvest seasons! Cris can attest to that!
Beef Stroganoff is also a great way to use stew meat which benefits from long and slow cooking. We hope you enjoy it as much as our families do.
~from our families to yours, enjoy!
Beef Stroganoff
Savory flavors of beef, mushrooms and onions combined with rich and creamy sour cream make this an irresistible dish.
Ingredients
- Cooking spray
- 2 lbs Brickfield Market Stew Meat
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 8 oz baby bella mushrooms sliced
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 1/4 cups beef broth
- 2 tbsp Worcestershire sauce
- 8 oz dried egg noodles
- 2 tbsp butter melted
- 1 cup 8oz sour cream
- Fresh parsley chopped (optional garnish)
Instructions
- Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
- 30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
- Gradually and slowly stir the sour cream into the stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.
Recipe & Image Copyright Brickfield Market, LLC
www.brickfieldmarket.com
