Slow Cooked Beef Stroganoff Topped Potatoes
Pillsbury Slow Cooker Recipes - January 2002
The Line Up
1 medium onion, chopped
1 1/2 boneless beef round steak, cut into 2 x 1/4 inch strips
2 (4.5 oz) jars sliced mushrooms & garlic, drained
1 tsp beef base
1/4 tsp pepper
dash nutmeg
1 TBSP dry sherry or water
6 medium baking potatoes
1 (8 oz) container sour cream (use dairy free substitute for dairy free)
1 TBSP all purpose flour
1 TBSP ketchup
The Game Plan
In a 4-6 qt slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef base, pepper, nutmeg and sherry; mix well. Pour over beef mixture. Cover; cook on low setting 8-10 hours
About 20 mintues before servint, pierce potatoes several times with a fork. Place on microwave safe paper towel in microwave. Microwave on high 10-13 minutes or until tender, turning over and re-arranging 1/2 way through cooking. Let stand 5 minutes.
Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase to high setting, cover and cook an additional 5-10 minutes or until slightly thickened.
To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
Coach's Post Game Conference
Put this in the crockpot around 8:30 this morning on low and let it cook until about 5:30. The meat was very tender... shredding on it's own. It had a good flavor.
For the potatoes, I didn't follow the instructions above. I put them in the oven in a glass baking dish, a table spoon of butter on the top of each, sprinkled with garlic salt. Cooked them at 325 for a little over an hour (turning them once or twice during that time)... YUM!
Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - "GRAND SLAM!"
***Edited - see label disclaimer in "True Confessions" - 11/7/2013
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