Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crock Pot Beef Stroganoff

on January 29, 2014

2014-01-29 17.26.15

2014-01-29 10.19.492014-01-29 10.29.332014-01-29 10.29.372014-01-29 10.30.57

For this dish, I just browned off 2 pounds of 2 inch pieces of beef, that I marinated in a bowl with olive oil, kosher salt, pepper. I did this in batches so as not to crowd the saute pan and they would get some nice color on them. After all the meat was seared off I set the beef pieces aside.

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In the same pan with all the good bits from the bottom of the pan, I sauteed 2 shallots, 1 package of Crimini  mushrooms along with 2 cloves of minced garlic, and seasoned with salt and pepper. Once they had sauteed, I deglaze the pan with 2 good splashes of Cognac ( a good brandy) and then scrape the good bits from the bottom of the pan, because you want all that flavor. I let that reduce for a couple of minutes.  I then added some freshly chopped thyme to the mushroom mixture. At this point I put all the meat and the mushroom mixture in the crock pot. I added 1 quart of beef stock to the slow cooker, put the lid on set it on low. I let it go for around 3 hours or until the meat is fork tender. I then added 1 cup of heavy cream, 3/4 cup of sour cream, and 2 heaping tablespoons of Dijon mustard. whisked all  that together and turned the slow cooker on high to bring the everything back up to temperature. Once back up to temp, the sauce will have thickened somewhat. I let this continue to cook, still on high for another 30 minutes. After 30 minutes, using a spoon, stir the sauce. The sauce should coat the back of the spoon nicely.  I think for this particular dish, the sauce, with all the meat and mushrooms needs, to be fairly thick, with a silky texture. You want this creamy goodness to coat all the noodles you are going to serve it over. I garnish with some fresh chopped chives and serve over buttered parsley egg noodles.

2014-01-29 17.26.15

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