Revamping a Family Favorite: Tangy Beef Stroganoff Recipe
This Beef Stroganoff recipe that I originally found in my 1997 Taste of Home Magazine has become a regular on our family menu. It has the right blend of flavors for me. I love the addition of the red wine vinegar, I think it really makes this dish.
However, it wasn’t until recently that I decided to experiment with making this recipe by cooking the meat in the slow cooker. See, I LOVE this recipe but I am always a bit disappointed in the toughness of the meat. I know, I know, I probably overcook the beef when I am browning it. Using more expensive cuts of meat might help but sometimes I don’t have the budget for that. So in an attempt to remedy that problem I decided to cook the beef in the slow cooker this time before preparing this dish.
Oh. My. Goodness. I will NEVER return to browning the meat in the pan again. It was AMAZING. I am not exaggerating. It was the most tender, flavorful Beef Stroganoff that has ever had the privilege of dancing across my taste buds. I couldn’t stop eating it. If you don’t have the time to cook the beef in the slow cooker you can most certainly brown it in butter instead. But I promise you will not be disappointed by waiting a little longer for the slow cooker. Yum!
You might also remember several months ago I wrote about my quest for a palette pleasing mushroom. You’ll note in that post that I confess to not liking mushrooms but having a desire to push my sense of adventure in the kitchen. So to be kind to my mushroom loving husband, the last time I made this recipe I added mushrooms.
And my opinion? It was good. Really good. I could stomach these mushrooms. Perhaps red wine vinegar is a solution to more things than I thought? Or perhaps the layer of sour cream they are smothered in helps? Either way, I’m not complaining.
Slow cooker or ban seared, mushrooms or no mushrooms, you MUST try this dish. You won’t be disappointed!
Tricia @ onceamonthmeals.com
- 1 pound beef sirloin/round steak
- 1 cup water #1
- 1/4 cup butter
- 1/2 pound mushrooms, sliced
- 1/2 cup onions, sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup water #2
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) sour cream
- 8 ounces cooked egg noodles
Slow cook beef with one cup water for 8 hours on LOW. Remove beef from liquid (save as beef stock if you would like). Cut beef into 1/8-in. thick strips. Add 0.25 cups of the beef juice from the slow cooker to a large skillet with .25 cups butter. Cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over cooked hot egg noodles.
Prepare as directed above until the point of serving. Instead of serving over egg noodles, allow to cool. Divide among freezer bags, seal and freeze. To serve: Thaw. Reheat slowly in slow cooker, microwave or stove top. Cook noodles and serve over noodles.
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