Warm and cozy...delicious and easy. Let your crock pot help you put a yummy dinner on the table with little effort. Your family will eat-up my version of Beef Stroganoff and it's perfect for company too. I like the sauce so much I don't even need the beef or the noodles.
You will need a crock pot (or a heavy skillet with lid) and a nice English cut beef roast. Also, flour, oil, onion, garlic, dill, parsley, beef broth, mushrooms, sour cream, dry white wine, a package of noodles and salt and pepper.
First, you'll want to trim the extra fat off the roast and dredge it in flour which has been seasoned with salt and pepper. Add the oil to a large skillet and when hot, brown the meat on all sides.
Place the beef in the crock pot and pour in the beef broth. Add the onions and the garlic. If using a heavy skillet, proceed the same as above just know you will have to adjust the cooking time and check liquid level frequently. Add more broth in if necessary.
Put the lid on and relax until the beef is fork tender (about 4 hours in crock pot on high-sooner in a skillet).
When tender, remove the meat and set aside. Pour all the yummy juices (reserve 1/2 cup) into a large skillet. Using the reserved seasoned flour and the remaining 1/2 cup of beef juice, make a smooth paste. Stir the paste into the skillet juices and blend until smooth over low heat. Now add the dill, parsley, and sliced mushrooms. Simmer until the mushrooms are just tender.
While the mushrooms are doing their thing, prepare the noodles per package instructions and keep warm until ready to use.
Over low heat, add the sour cream to the skillet and stir to combine. Pour in the dry white wine and blend. Time to add the beef back into this yummy sauce-simmer just until heated through-and you're ready to dine.
To serve, transfer the warm noodles to a large platter or casserole dish, top with the beef and Stroganoff sauce. If desired you can add a sprinkle of dill and parsley. Serve and enjoy immediately.
Here is the recipe:
Beef Stroganoff with Noodles
2-3 lb. English cut beef roast
2 T oil
4 T four
4 T four
1 large onion diced
1 large garlic clove, minced
1 1/2 cups beef broth
1 cup sour cream
8 oz sliced mushrooms
1/4 cup dry white wine
2 T fresh dill, or 1 t dry or to taste
2 T fresh parsley, or dry to taste
1 package noodles (prepare according to package directions)
salt and pepper to taste
salt and pepper to taste
Trim fat off of the English cut beef roast. Dredge in 4 T of flour which you have seasoned with salt and pepper (reserve the remaining flour to thicken the sauce later). Brown both sides of the roast and transfer to a crock pot.
To the crock pot, add 1 1//2 cups of beef broth, the diced onions and the minced garlic. Cover and cook on high for about 4 hours or until beef is fork tender.
When tender, remove meat and set aside. Pour all but 1/2 cup of the liquid to a large skillet. In a small cup add the remaining seasoned flour and the 1/2 cup of reserved liquid. Make a smooth paste and pour it to the skillet. Over medium heat stir to combine completely then add the dill, parsley and the sliced sliced mushrooms. Simmer until mushrooms are almost tender. Lower the heat and stir in the sour cream. Stir until blended. Add the dry white wine and salt and pepper to taste.
Now add the meat and simmer until heated through. While meat is simmering, prepare the
noodles per package directions. Drain.
To serve, transfer noodles to a large plate and top with the meat and the Stroganoff sauce. If desired, sprinkle top with dill and parsley. Serve and enjoy immediately.