Crock Pot Beef Stroganoff for Two

• porzioni: 2 servings
• tempo di preparazione: 5 minutes
• tempo totale: 8 hours 45 minutes

Ingredienti

1 pound stew meat

1/2 teaspoon salt

1/4 teaspoon pepper

1-2 Tablespoons vegetable oil

1 small onion, thinly sliced

2 cloves garlic, minced

1 1/2 cups beef broth, divided use

2 Tablespoons Worcestershire sauce

1 Tablespoon dijon mustard

3/4 cup sour cream

5 ounces canned cream of mushroom soup (1/2 a can)

2 Tablespoons cornstarch

2 Tablespoons water

cooked egg noodles (for serving - we like the No Yolks noodles)

Istruzioni

Season 1 pound stew meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large skillet over medium-high heat, add 1-2 Tablespoons vegetable oil. Get it nice and hot before adding the meat. Sear the meat in batches, you may need to add more oil as you go. Cook's Note: Searing is just getting a good browning on the meat (not cooking it all the way through). You do not want to steam the meat so that is why you want to work in batches so you don't overcrowd the pan and end up steaming rather than browning the meat.

Place the seared meat into the body of a 4-6 quart slow cooker.

Back to the skillet, turn down the heat to medium-low and add 1 small onion, thinly sliced and cook until translucent, stirring often, about 8 minutes.

Add 2 cloves garlic, minced and cook until fragrant, 30 seconds.

Deglaze the skillet with ½ cup of the beef broth. Pour everything over the meat in the slow cooker. Cook's Note: Deglazing just means you will take a spatula and gently scrape up any brown bits off the bottom of the skillet (there's a lot of flavor in those bits). The beef broth will help with that. If you are using a nonstick pan, don't use a metal spatula to do this as it will scratch it, use wood or silicone.

Add the remaining 1 cup beef broth, 2 Tablespoons Worcestershire sauce and 1 Tablespoon dijon mustard to the slow cooker, stirring it in.

Cover and place on low for 7-8 hours or high 3-4 hours, until the beef is tender.

Then stir in 3/4 cup sour cream and 5 ounces canned cream of mushroom soup.

In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water then stir it into the slow cooker. Cover and put on the high setting. Continue to cook, stirring about every 10 minutes, until thickened (about 30 minutes.)

Serve immediately over cooked egg noodles.

Nutrizione

• Calorie: 679 kcal
• Grassi Totali: 37 g
• Sodio: 2215 mg
• Carboidrati Totali: 25 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 7 g
• Proteine: 59 g