Slow Cooker Beef Stroganoff

More like, stroganOMG.

I rarely beg on this website. (don’t disagree with me. I will win.)

But I’m here, in holey yoga pants on bended knee, sobbing so viciously, salmon could swim upstream in my tears, b e g g i n g you to add this to your menu.

Oh! You probably have a cold snap this weekend like we do. This is your cold-snap problem meal answer. Which made more sense in my head.

First of all, it’s slow cooker. Which is clearly code for “try-to-at-least-get-through-season-three-of-gilmore-girls-before-thanksgiving-madness-hits.”

I’ve come to accept that I create recipes based on how heavy my T.V. show addictions are. If it’s a dangerous chin-deep level, it’s slow cooker all the way. Which also made more sense in my head.

Sear your steak! ^^^

And then this is where things turn so magical, your head will spin off your body and orbit out to planet jubilation.

It’s the steak, mushrooms, beef stock, red wine (!), onions, a few spices, tomato paste and parsley flakes. Simple! But deeeeuuuum you just can’t know how glorious your home is about to smell all afternoon. (and we haven’t even gotten to the sour cream yet! waaaaaah.)

(p.s. are three exclamation points in one blog section an abomination? okay, cool.)

After 4-6 hours of slow cooker voodoo, you’ll add a cup of sour cream and get your pasta cooked, thus turning your whimper into a full-on wail. (I went with a pappardelle instead of egg noodles, just so I could feel slightly more elegant in my life. But go with whatever ya dig! Egg noodles are boss, too.)

^^^^^^  YOU CANNOT KNOW. ^^^^^^

^^^ YOU CANNOT. ^^^

The beef. The beef! It’s basically butter. So tender it should be locked in a cage in my mouth.

The sauce. The sauce! So rich, so succulent, so complex, so creamy. You’ll want to drink it and bathe in it and call it Frank.

I am begging you. BEGGING YOU. Make this. It’s actually quite simple, yet tastes like it was prepared by the ancestor grannies of our yesteryear. Which . . . also made more sense in my head.

You know what you have to do.

Slow Cooker Beef Stroganoff

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Ingredients

• 1 1/2 pound stew meat
• 1 Tbs. flour + pinch of salt and pepper
• 2 tsp extra-virgin olive oil
• 1 Tbs. tomato paste
• 8 oz sliced mushrooms
• 1 medium yellow onion, sliced
• 1 Tbs. parsley flakes, plus more for garnish
• 1/2 cup red wine
• 2 cups beef stock
• 1 tsp garlic powder
• 2 tsp paprika
• 1 cup sour cream
• 10 oz pappardelle pasta
• fresh parsley, for garnish
• coarse salt

Instructions

1. With paper towels, pat the stew meat until it’s dry. Then dust with the flour, and a pinch of salt and pepper, coating the meat all over.
2. Heat the oil in a large skillet over medium high. In batches, sear the meat on both sides, until you get good charring, 2-3 minutes per side.
3. In a slow cooker, add the seared beef and tomato paste. Stir the mix, coating the beef with the paste. Then add the mushrooms, sliced onion, parsley flakes, wine, stock, garlic powder, paprika, and a good pinch of salt. Let it cook high for 4 hours, or low for 6-8.
4. Once the beef is freak-out tender, add the sour cream and let it simmer while you cook the pasta (according to its package directions.) Taste it! Does it need any salt? Naw? Good. Also, if the sauce feels a little thin to you, make a little corn starch/water slurry with 1 Tbs. starch to a 1/4 cup of water, and add a Tbs. at a time until it thickens up to your liking. (I added 2-3 Tbs.)
5. Serve the ridiculous stroganoff over cooked pasta, garnish with fresh parsley and sob for the rest of your life.
6. Serves 4!

7.8.1.2

55

https://bevcooks.com/2016/11/slow-cooker-beef-stroganoff/

If you don’t drink that sauce you need to see a doctor.

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