In the past, I have posted a beef stroganoff recipe, but this one is different, and it is made entirely in the crock pot. Gotta love those meals, eh? This meal is simple, easy and healthy for you. It gives a little bit for leftovers, but not too much.
1 medium onion, chopped
1.5 pounds boneless beef steak, cut into 2x1/4 inch strips (I just used beef stew meat instead)
9 ounces sliced mushrooms, drained
1 teaspoon beef base (I crushed up a bouillon beef cube and added water)
1/4 teaspoon pepper
Dash nutmeg
1 tablespoon dry sherry or water
6 medium baking potatoes (I used three big ones)
8 ounces sour cream
1 tablespoon all purpose flour
1 tablespoon ketchup
1-2 tablespoons minced garlic
chopped parsley (optional)
In a 4-6 quart slow cooker, layer onion, beef and mushrooms. In a small bowl, combine beef base, pepper, nutmeg, and sherry/water; mix well. Pour over beef mixture. Add garlic.
Cover; cook on low setting for 8-10 hours.
About 20 minutes before serving, pierce potatoes several times with a fork. Place on a microwave safe container or paper towel in microwave. Microwave on high for 10-13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand for 5 minutes.
Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase heat setting to high; 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 length-wise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley, if desired.
Enjoy!
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