We were trying to make room in the freezer for a couple of upcoming parties at the house when I came across a big chunk of a beef roast that I had packed for storage a few months ago. Still good, no icy or frosty bits abound 🙂

At the moment, I was not sure what I was going to do with this piece of meat but my first thought was to defrost and throw it in the crock pot!

I defrosted the meat in my fridge overnight and by the time I got home from work, it was ready to cut!

I’ve made beef stroganoff before and this is not how I would normally proceed but a new recipe has been born and I will never make beef stroganoff the traditional way again!

Here’s the recipe, I only grabbed ingredients on hand in the pantry and fridge! But you may need to get a few of these items 🙂

BUY:

• beef roast (1-2 Lbs), get one with some fat on it
• 1 large onion
• minced garlic
• red wine (2 cups)
• heavy cream
• 2 bay leaves
• 2 tsp black pepper, 2 tsp onion powder, 2 tsp garlic powder
• 2 tbsp Lawry’s season salt, 1 tsp cumin – mix these dry ingredients together in a small bowl
• sliced mushrooms
• worchestershire sauce
• soy sauce
• 1 can of cream of mushroom
• Serve with Egg Noodles

PREP:

1. Cut roast into big chunks, coat meat with dry seasonings
2. Cut onion into 1-2 inch slices
3. Turn crock pot on to high, add 1/2 cup water or chicken broth and bay leaves and cover to allow crock pot to get hot

CUC:

1. Add olive oil and minced garlic to pan
2. Sear beef chunks until all sides are browned, transfer to crock pot
3. Saute onion pieces in pan used to sear meat, add 1 cup of red wine (I used a Pinot Noir), a few splashes of worchestershire sauce and soy sauce
4. Pour onion and sauce over meat in the crock pot
5. Cover and turn heat to low.
6. Add cream of mushroom and mix thoroughly in the crock pot
7. Let meat cook on low for at least 4 hours. I actually started this at 11PM on a THursday night . . . my alarm rang at 3AM. The house smelled delicious! I turned the crockpot off and let it cool on the counter til 5AM . . . (time for work! Move the pot to the fridge)
   Like I said, this was an unusual process and not the traditional way to make stroganoff and although it was not the quickest dish to make, it was the most tender beef and the best stroganoff we’ve ever had!
8. When I arrived home from work on Friday, I put the pot back on high while I finished up the recipe.
9. In a pan, saute olive oil, minced garlic and sliced mushrooms
10. Add 1/2 cup heavy cream and keep stirring
11. Add another 1/2 cup red wine to the pan and saute until mushrooms are ready.  Once the crock pot contents were warm, I added the mushroom mixture to the crock pot

Serve over egg noodles

Slow Cooked Beef Stroganoff

2015-01-26 09:09:49

A deliciously tender slow-cooked version of stroganoff. Not you traditional recipe.

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Prep Time

20 min

Total Time

5 hr

Prep Time

20 min

Total Time

5 hr

BUY

1. beef roast (1-2 Lbs), get one with some fat on it
2. 1 large onion
3. minced garlic
4. red wine (2 cups)
5. heavy cream
6. 2 bay leaves
7. 2 tsp black pepper, 2 tsp onion powder, 2 tsp garlic powder
8. 2 tbsp Lawry's season salt, 1 tsp cumin - mix these dry ingredients together in a small bowl
9. sliced mushrooms
10. worchestershire sauce
11. soy sauce
12. 1 can of cream of mushroom

PREP

1. Cut roast into big chunks, coat meat with dry seasonings
2. Cut onion into 1-2 inch slices
3. Turn crock pot on to high, add 1/2 cup water or chicken broth and bay leaves and cover to allow crock pot to get hot

CUC

1. Add olive oil and minced garlic to pan
2. Sear beef chunks until all sides are browned, transfer to crock pot
3. Saute onion pieces in pan used to sear meat, add 1 cup of red wine (I used a Pinot Noir), a few splashes of worchestershire sauce and soy sauce
4. Pour onion and sauce over meat in the crock pot
5. Cover and turn heat to low.
6. Add cream of mushroom and mix thoroughly in the crock pot
7. Let meat cook on low for at least 4 hours. I actually started this at 11PM on a THursday night . . . my alarm rang at 3AM. The house smelled delicious! I turned the crockpot off and let it cool on the counter til 5AM . . . (time for work! Move the pot to the fridge)
8. Like I said, this was an unusual process and not the traditional way to make stroganoff and although it was not the quickest dish to make, it was the most tender beef and the best stroganoff we've ever had!
9. When I arrived home from work on Friday, I put the pot back on high while I finished up the recipe.
10. In a pan, saute olive oil, minced garlic and sliced mushrooms
11. Add 1/2 cup heavy cream and keep stirring
12. Add another 1/2 cup red wine to the pan and saute until mushrooms are ready. Once the crock pot contents were warm, I added the mushroom mixture to the crock pot

Notes

1. Serve over egg noodles

By Cuc Lam

Just Cuc It! https://justcucit.com/