Slow Cooker Beef Stroganoff

Winter is the time we seem to search for the ultimate comfort foods. This usually begins with bringing out the old slow cooker or crockpot (whatever you like to call it) and setting out on a quest for the perfect recipe. I had a nice sirloin roast so the recipe was going to be beef something. A favourite Chef of mine is Ricardo; he is a French Canadian Chef who has a wonderful show on the Food Network called Ricardo and Friends. As I was browsing through his cookbooks I came across a great looking recipe for Beef Stroganoff. My search was over, let the cooking begin! I must say this recipe has to be the Ultimate Beef Stroganoff. The meat was so tender and the sauce full of flavour. The only modification I made to the recipe was replacing plain yogurt with sour cream as that is what I had on hand. I also mistakingly used both the Dijon and Meaux mustard (recipe said OR). It tasted great so that's a keeper mistake. Next time I make this recipe I will double it up as it seems to require a second helping and would make great leftovers.

Slow Cooker Beef Stroganoff

From: http://www.ricardocuisine.com/recipes/368-slow-cooker-beef-stroganoff-

Prep Time: 30 minutes Cook Time: 4 hours    Serves: 4

Ingredients:

• 1 1/2 lb beef sirloin 
• 
 1/4 cup flour 
• 
3 tablespoons olive oil 
• 
Salt and pepper 
• 
1 onion chopped 
• 
3 tablespoons butter 
• 
3 cups sliced mushrooms
• 
2 cloves garlic, finely chopped 
• 
1/2 cup red wine 
• 
1 cup beef broth 
• 1/2 teaspoon paprika 
• 
1 tablespoon Dijon mustard        
• 
1 tablespoon Meaux (grainy mustard) 
• 
3/4 cup sour cream 
• 
Fresh parsley, chopped 
• 
Fresh chives, parsley or green onions chopped _____________________________________________________

Preparation:

1. Cut the sirloin into slices, then salt and pepper.

2. Coat beef with small dusting of flour, then brown in skillet of heated olive oil.

3. Transfer beef to slow cooker, then using the same skillet add the butter and brown the onions, mushrooms and garlic. (about 5-8 minutes)

4. Next deglaze skillet with the wine, add the beef broth, paprika, mustards. 

5. Pour over beef in slow cooker and mix together.

5. Cover and cook on high heat for about 2 hours, or low heat for 4 to 5 hours.

6. Prior to serving add the sour cream.

7. Serve with egg noodles, top with the chives or green onions.

ENJOY!

Ingredients required

Slice beef into slices, salt, pepper and dust with flour

Heat olive oil in sauté pan, and on med-hi heat brown beef on both sides.
Transfer to slow cooker

Add butter to pan, then add onions to sauté pan, cook for about 5 mins.
 Next add mushrooms and garlic, continue to fry until slightly brown.
Transfer to slow cooker.

Deglaze pan with red wine, stir in beef broth, paprika and mustards.
Pour over meat and vegetables in slow cooker.

Cover and cook on low setting for about 4 hours.
Prior to serving stir in sour cream and garnish with chives and parsley.

ENJOY!