I always look sideways at any recipe that begins with "Easy." The entire concept of what is considered "easy" by a given person varies wildly. I am a devoted Food Network addict, and I can't tell you how many times my favorite cooks and chefs have raved about how "easy" something is...while chopping piles of vegetables at a speed I can only dream of, or stirring some concoction with more ingredients (and dishes) than I normally use in a week. On the other end of the spectrum, I have a girlfriend who considers something truly easy only if it comes in a box and requires no additional ingredients, except perhaps salt and pepper (which she can add at the table - or skip if she wants!)
But this, I promise you, is truly easy. And soooo good. This is one of the first home-cooked recipes I learned to make for my husband. And we still love it! This one takes no more than 30 minutes hands on, and feeds a crowd. Leftovers are delicious for lunches or dinners. And it's perfect fall and winter comfort food!
Start this one about lunchtime - it does not have to cook all morning.
Begin by slicing a couple medium white onions. Toss these in the crockpt with a little salt and pepper (don't overdo salt at this point, as we are using broth later).
Next, cube about 2 pounds of pot roast meat (chuck, shoulder, rump, pretty much any "roast" you want to use - look for a large piece you can cut up yourself - usually a bit less expensive that way). Most roasts are pretty well marbled (contain small amounts of visible fat throughout) so go ahead and trim off any visible fat you can get to on the outside. Cut into about 1 inch pieces (to your preferred size). They will be fork-tender when done, so no worries on the size. (Hmmm... this roast reminds me of the "Old '96er." Name that movie!!)
Toss the beef with the onions and a little more salt and pepper if you like.
Next, grab a few flavoring friends -
See recipe for the details - throw these together, pour over the beef and onions, pop on the top and turn crockpot to low.
Now, go shopping, paint your nails, play with the kids, whatever you feel like. You have a whole day to enjoy while dinner cooks itself!
After about 6 hours (can go a little longer), add the mushrooms and red wine (if using) as well as cornstarch. Turn heat to high for about half an hour to 45 minutes. Meanwhile, cook your egg noodles and make a green salad!
When ready to serve, turn off heat. I like to let it cool just slightly before adding the sour cream, so the cream does not curdle. But it won't affect the taste either way. If you're hungry, add it and go! (that's what I did, as you may be able to tell from the photo!)
Serve the stroganoff over big bowls of noodles. Your family will love you!
Here's the actual recipe - enjoy!!
Crockpot Beef Stroganoff - from Mable Hoffman's Crockery Cookery
1.5 - 2 lbs pot roast 1-2 white onions, sliced 3-4 cloves garlic, minced 1 Tbsp Worcesterchire sauce 1 (10 oz) can beef broth 1 Tbsp ketchup 1 tsp paprika 2 sprigs fresh thyme (optional) 2 Tbsp red wine (optional) 1 package sliced baby portobello mushrooms 3 Tbsp cornstarch 1/4 cup water 1 cup sour cream (regular or low fat only) Cooked egg noodles or rice
Cube steak and toss with sliced onions and minced garlic in crock pot. Season lightly with salt and freshly ground pepper. Combine next five ingredients (Worcesterchire sauce through thyme) and pour over beef. Scrape down sides of crockpot and make sure no tiny pieces of garlic adhere to the sides (keeps it from burning and turning bitter!). Cover and cook on low approx 6 hours. Turn heat to high, add wine and mushrooms. Dissolve cornstarch in water and add to pot. Cover and cook approx 30-45 mintues while you make noodles or rice. When ready to serve, turn off heat and add sour cream; serve over noodles or rice.