Disclaimer: I cannot take full credit for this recipe. Let it be known… my Mom used to make a similar dish and I would ask for it at every birthday, merit celebration, etc … as a youngin’ it was my comfort food!
It still is… walk with me…
We start where? With a hot skillet, oil and butter…
And then with onions…
And crimini mushrooms… after cleaning them, remove the stems, slice them into 5 or 6 slices… and then slice them cross-ways. Add to onions and butter… and give it a stir. And then keep stirring… for about 10 minutes. Add a little bit of salt and pepper to the sauteing veg… just a touch.
What’s next? The beef of course… it’s a chuck roast.
Slice it into 1 inch strips…
And then cut into 1 inch bits…
Once that’s done, start placing all of the goods into the crock pot. (Tip: don’t place cold foods into hot crock pot. The temp shock could crack your ceramic pot – believe me, I learned that one the hard way.)
Turn to “high” heat, give it a good stir…
Cover with lid and set the timer… I usually leave it on “high” for 2 hours, and then turn to “low” for the last 2-3 hours.
When you think it might be ready, give the meat a taste test… I’m usually tasting a bit before the meat is ready (‘cuz I just can’t wait any longer). And it always needs another hour or so… hmph…
And when it’s ready, start your rice or noodles (or whatever you’re serving this with)… and add the sour cream to the mix. I usually start with a few dollops, stir it in until dissolved … and then see if it needs anymore.
It needed a bit more…
While I was stirring, I decided to scrape the brown flavor bits off the side of the crock pot. These bits have so much flavor to them… and dissolve right away into the sauce.
Can you see why it’s our comfort food?
Beef Stroganoff in a crock pot
adapted by Lori Tisdale
1 pound chuck or rump roast
1 can Campbell’s Cream of Mushroom soup
1 cup crimini mushrooms, diced
1 small yellow onion, diced
1 ¼ cups chicken stock (or fill empty cream of mushroom soup can once)
Kosher salt/black pepper
2 tablespoons butter
1 -1 ½ cups sour cream
In large skillet heat olive oil and butter until melted and sizzling. Add diced onions and mushrooms… sauté until soft and tender (about 8 min). Stir often. About 5 min into sauté, add 1 tsp kosher salt and ½ tsp black pepper. Turn off heat, let cool.
Cut roast into 1” pieces and place in cold crock pot. (Add all ingredients to crock pot before turning it on.) Add cream of mushroom soup, chicken broth, 1 tsp kosher salt, ½ tsp black pepper and onion/mushroom mixture. Stir well.
Place lid on crock pot. Set on high for the first hour or two. Stir again after 2 hours, turn heat to low and replace lid. Continue to cook for at least 5 hours. Test a few pieces meat to check tenderness of roast. This can usually cook on low for 6-7 hours. Should be fork tender.
Right before you serve, add sour cream in small spoonfuls to meat/sauce, stir contents of crock pot until sour cream is melted and mixed well. (Some people like the sauce more creamy while others like it less creamy.)
Serve with white rice or egg noodles (we prefer white rice).
enjoy your time in the kitcen…