Fall weather creates a craving for comfort food — especially hot, creamy casseroles. This easy peasy way to make beef stroganoff results in a lovely jubbly homemade meal while you spend the day outside in the pumpkin patch.
1 lb organic grass fed stew beef, cubed
2 cups sliced fresh baby portobello mushrooms
1 cup diced onion (frozen or fresh)
16 ounces organic low sodium or no salt added beef broth
1 tbs organic tomato paste
1 tbs Worcestershire Sauce
1/2 tsp Gourmet Garden garlic paste
1/2 cup unbleached all-purpose flour
1 cup organic sour cream
egg noodles or other pasta, cooked al dente
How I Made It:
Rinse and pat dry the beef cubes before putting them in the slow cooker. Cover the beef with the onions and mushrooms. In a bowl, whisk together the beef broth, Worcestershire, and little dab of garlic. Pour the sauce over the meat and vegetables. Set the slow cooker to low and go play for 6-7 hours.
About half an hour before you’re ready to eat, dissolve the flour in a bit of water. It should be of a consistency between wallpaper paste and milk paint. Stir the flour mixture into the sauce and let it cook for 30 minutes more. Cook the pasta and then, right before you are ready to serve, stir the sour cream into the sauce and combine thoroughly.
Serve the stroganoff sauce over noodles. Add a salad or steamed carrots for a balanced meal.
How It Turned Out:
YUM-MEE! It is satisfyingly creamy, with big chunks of tender beef and rich mushroom flavor. I used veggie noodles, both for the vitamins and the harvest colors.