Friday, October 15, 2010
This is super tasty fall comfort food. I adapted a recipe I found for a venison stroganoff, using stewing beef instead of venison, mini-portabellos and a crock pot. The result was absolute yum.
1 pound stewing beef - chopped into 1 inch pieces
1/4 teaspoon paprika
1/4 cup flour
1 tbsp olive oil
1/2 pound fresh mushroom, chopped or sliced
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 cup water
1 tbsp instant beef bouillon
1 teaspoon Worcestershire sauce
1 cup sour cream
Heat the olive oil in a frying pan. Mix the flour and paprika together in a medium mixing bowl. Add beef and coat. Once the beef is coated, sear it in the heated olive oil. Remove from heat once all sides of the cubes are done. (throw away the excess flour)
Spray a crockpot with non-stick spray. Throw in the beef and the remaining ingredients except the sour cream and mix well. Cook at low heat for 6-8 hours. Add the sour cream at the end, mixing it in. Serve over egg noodles or rice.