So Rick and I recently discovered something amazing. Our local movie theater has a special every Tuesday, where all tickets are only $5. $5! How did we not know this before? We don’t see movies in the theater all that often, but we might just have to change that. Tuesday night date night, anyone?
In order for us to get to a movie (and therefore get home) at a decent hour, I decided to make sure I had a crockpot dinner ready and waiting for us after work. This Beef Stroganoff was perfect for that, and delicious, too. The sauce was just a bit too runny for my taste, but next time I make this I might play around with that, perhaps by adding a little more flour, or by draining some of the liquid from the crockpot before adding in the sour cream mixture.
2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, sliced
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup sour cream
2 tbsp. flour
1 tbsp. dijon mustard
Place beef, mushrooms, onions, and garlic in crockpot. Add the broth, salt, and paprika. Cook on low for 7-8 hours, or high for 5 hours.
At end of cook time, mix the sour cream, flour, and mustard together in a small bowl. Stir this mixture into the ingredients in your crockpot until everything is well blended. Cook on low for about 15 minutes until everything is heated through. Serve over egg noodles and top with parsley, if desired.
Makes about 7-8 servings.