This was a smart technique for stroganoff – make a chuck roast in a slow cooker and use that as a base. I added dill and mushrooms to the recipe, as it doesn’t seem like stroganoff to me without those ingredients. It was a big hit at Dena’s Olympic watching party.
- 1 tablespoon olive oil
- 1 small beef chuck roast, about 2 pounds total
- salt and pepper
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 (10.5 ounce can) low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared grainy mustard (I just used Dijon)
- 1 teaspoon sherry or red wine vinegar
- 1/3 cup dry sherry (I substituted marsala wine and vermouth because we were out)
- 2 bay leaves
- 1 1/2 tablespoons flour
- 1/2 cup sour cream
- 1 package mushrooms, sliced
- 1 tbsp fresh dill, chopped
- 12-ounce package egg noodles
- 1 1/2 tablespoons minced flat-leaf parsley
Heat oil in pan. Brown roast thoroughly (season with salt and pepper). Add to slow cooker with ingredients onion through bay leaves. Cook on low eight hours.
In browning pan, sautee mushrooms. Throw in the slow cooker when ready.
Remove meat from crock pot and shred with fork (remove fatty parts) Add sauce back into pan. Whisk in flour. Stir in sour cream and cook 3-4 minutes to thicken. Pour over meat (or add meat back into pan, either way) and top with dill. Serve over egg noodles mixed with parsley (I also added a little butter to the noodles).