Beef Stoganoff

This is a crockpot meal. Make it in the morning to eat for dinner. This recipe makes a big dinner for a big family.

Ingredients

3 lb beef chuck roast, trimmed and cut into 1 ½-inch cubes

1 lb mushrooms, sliced (buy two 8 oz. packages presliced)

1 large package extra wide egg noodles

1 pint sour cream (or more!)

2 cups beef broth, more or less as needed

¼ cup red wine

2 garlic cloves, minced

1 small onion, diced

4 Tbl butter, divided for batches

1 Tbl Worcestershire sauce

1 Tbl cornstarch mixed with a little water

Salt and pepper to taste

Parsley to garnish, optional

Preparation

·       Put the mushrooms, onions and garlic in the crockpot and start it heating.

·       Salt and pepper the beef. Sear it in butter in batches—don’t crowd it or it will get all watery and not brown. Put each batch in the crockpot; if you need to deglaze your pan between batches, use the wine or the beef broth and dump that into the crockpot as well.

·       When all the beef is in the crockpot, add the wine (if not already used) and Worcestershire sauce. Give it a stir. Add just enough beef broth to bring up the liquid level to where you can see it—covered is too much, because the mushrooms release a lot of liquid.

·       Seal up the crockpot and cook 6-7 hours until the meat is tender. (Cooks times vary based on your crockpot, the size of your meat cubes, and so on; adjust your time when you’ve made this a couple of times.)

·       Cook the egg noodles according to the package directions. Drain well.

·       While the noodles are cooking, remove as much liquid as you can from the crockpot to a saucepan. Bring it to a boil; reduce it for a while if you like. Otherwise, add cornstarch to thicken into a gravy.

·        Add the gravy, noodles, and sour cream to the crockpot and stir to mix. Taste and adjust salt, pepper, or Worcestershire.