Beef Stroganoff in Crock Pot
INGREDIENTS:
2 lb Fillet mignon; or fillet
-mignon tips, cut into thin
-strips
3 tb Unsalted butter
3/4 c Onion; finely chopped
1 lb Mushroom caps; small/white,
-clean and halved
2 1/4 ts All-purpose flour
1/3 c Beef stock; or canned broth
1/3 c Whipping cream
1/2 c Sour cream
2 ts Dijon mustard
1 1/2 tb Fresh dill; chopped
1 1/2 tb Fresh parsley; chopped
Salt and freshly ground
-black pepper to taste
2 lb Fillet mignon; or fillet
-mignon tips, cut into thin
-strips
3 tb Unsalted butter
3/4 c Onion; finely chopped
1 lb Mushroom caps; small/white,
-clean and halved
2 1/4 ts All-purpose flour
1/3 c Beef stock; or canned broth
1/3 c Whipping cream
1/2 c Sour cream
2 ts Dijon mustard
1 1/2 tb Fresh dill; chopped
1 1/2 tb Fresh parsley; chopped
Salt and freshly ground
-black pepper to taste
1. Heat a large, heavy skillet preferably cast iron over high heat. Add the meat a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.
2. Melt butter in a medium-size skillet over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally until softened. Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently until they are deeply colored; this will take about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.
3. Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes; do not allow to boil.
4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once. Number of servings not mentioned in article.
Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon.
2. Melt butter in a medium-size skillet over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally until softened. Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently until they are deeply colored; this will take about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.
3. Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes; do not allow to boil.
4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once. Number of servings not mentioned in article.
Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon.