Use The Easy Switch

Rachel Johnson, Contributor

With the busy fall season upon us, it’s time to break out the slow cooker and come home to the delicious smell of beef Stroganoff.

Serves: 4

Total Time: 8 hours

1 tablespoon vegetable oil

1½ pounds beef stew meat

Cooking spray

1 teaspoon kosher salt

½ teaspoon ground black pepper

2½ cups low-sodium beef stock, divided

8 ounces sliced cremini mushrooms

¼ cup Worcestershire sauce

½ teaspoon garlic powder

1 tablespoon Dijon mustard

3 tablespoons cornstarch

4 ounces softened cream cheese, cut into 1-inch cubes

½ cup sour cream

12 ounces pasta noodles of choice, cooked to package directions

1. In a shallow skillet, heat vegetable oil; sear stew meat until golden brown. Depending on the size of skillet, you may have to work in batches.

2. Coat slow cooker with cooking spray; add stew meat, salt, pepper, 2 cups beef stock, mushrooms, Worcestershire, garlic powder and mustard. Stir to combine. Cover and cook on low for 8 hours (high for 3½ hours).

3. About 30 minutes before serving, combine cornstarch and remaining beef stock; whisk well. Add to slow cooker.

4. Stir in cream cheese; cook another 30 minutes on high or until cream cheese is fully incorporated and sauce is thickened. Stir every 10 minutes to distribute cream cheese.

5. Stir in sour cream; toss sauce with cooked noodles. Serve immediately.

[PF_0918]

Copyright 2019 DTN/The Progressive Farmer. All rights reserved.