Slow Cooker Stroganoff

We love stroganoff - it goes back to our Burlington days when we were vegetarian and tried desperately to recreate a good stroganoff with mushrooms and silky tofu to make the whole thing work with a deep flavor and a creamy sauce.  Today, we serve it with our beef and lots of extra mushrooms.  Sorta hybridizing the two ideas - a traditional stroganoff has beef and sour cream and the earthiness of the mushrooom/sherry version.

Plus this one is all about the slow cooker - yea!

Ingredients

• 1 onion, chopped
• 1 1/2 tsp beef bouillon
• 2 1/2 lbs of steak or chuck, cubed
• 3/4 cup water
• salt and pepper to taste
• 16 ounces of mushrooms, chopped
• 1 tsp of dried dill
• 1/4 cup of dry sherry
• 1/4 cup of corn starch
• 1 cup of sour cream

Steps

1. Saute the onion in 1 tsp of olive oil.
2. Transfer the onion, steak, water and beef bouillon to a slow cooker and cook on low for 8 hours.
3. Saute mushrooms in 2 tsp of olive oil.
4. Add mushrooms, dill and sherry in the last 15 minutes.
5. Remove the meat and thicken the juices with the cornstarch.
6. Remove from heat and stir in the sour cream.
7. Serve over egg noodles.