Beef Stroganoff, a hearty meal for chilly winter days
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup chopped onion
- 1/3 cup flour
- 2 teaspoons worcestershire sauce
- 1 cup beef broth
- 8 oz sour cream
- 1 lb round top steak trimmed and cut into 1/4-inch thick slices
- 2 tablespoons dijon mustard
- 1/2 teaspoon dried dill
- 8 oz sliced mushrooms (about 2 cups)
- 2 tablespoons cream cheese
- Carbohydrate 86.4608474890165 g
- Cholesterol 120.350512072 mg
- Fat 39.056668845543 g
- Fiber 4.90723337668308 g
- Protein 14.5830178387145 g
- Saturated Fat 22.8568576715589 g
- Serving Size 1 1 Recipe (1346g)
- Sodium 1051.70377013374 mg
- Sugar 81.5536141123334 g
- Trans Fat 3.02918908891222 g
- Calories 733 calories
Step-by-step
- Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
- In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.
- Add broth mixture to slow cooker, then stir well.
- Cover with lid and cook on high head for 1 hour, then reduce the head to low and cook for another 7 to 8 hours or until steak is tender.
- Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
- Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley
- Enjoy!
Preventing Grainy Dairy
Many home cooks stir sour cream into the slow cooker at the beginning of the cooking cycle, which invariably leads to separation and a grainy texture. Acidic dairy products curdle when exposed to sustained heat exceeding 180 degrees Fahrenheit for several hours. Whisking the sour cream and cream cheese in during the final ten minutes maintains a smooth, emulsified sauce. The fat content in full-fat sour cream provides thermal stability that low-fat alternatives lack, making it the superior choice for prolonged heating.
Achieving Tender Round Steak
Round top steak contains very little internal fat and comes from a heavily exercised muscle group, making it prone to toughness if cooked incorrectly. Slicing the beef precisely to one-quarter inch thick across the grain shortens the muscle fibers before cooking begins. Cooking the meat on high heat for one hour followed by seven to eight hours on low breaks down the collagen thoroughly. Slices should yield easily to gentle pressure from the back of a spoon when the cooking time concludes.
Thickening Without Lumps
Combining the flour with cold beef broth and Worcestershire sauce in a separate bowl before adding it to the crock prevents starch molecules from clumping. Starches require thorough hydration in cold liquid before heating to gelatinize evenly. Whisking this slurry until entirely smooth guarantees that the final sauce achieves a uniform body without requiring post-cooking straining.
