Slow Cooked Beef Stroganoff With A Horseradish Cream

How to make Slow Cooked Beef Stroganoff With A Horseradish Cream

Servings: 6

Instructions

    Spray the inside of a 6 quart slow cooker with cooking spray. Arrange half of the sliced onion and mushrooms onto the bottom of the slow cooker, reserving a few onion slices for the top. Sprinkle lightly with steak seasoning.

    Cut the steak into 1 inch cubes. Toss with 2 Tbsp flour and 2 tsp steak seasoning.

    Arrange over the veggies.

    Add reserved onion slices.

    Dissolve 1 container of homestyle beef stock in 1 cup of warm water and pour over the meat. [tip: Alternatively use 1 cup of beef broth] Drizzle with Worcestershire sauce.

    Cover and cook on low for 7 hours.

    Uncover and stir. The meat should be fork tender. Increase the slow cooker to the high setting.

    Whisk 3 Tbsp of flour into just enough water to allow it to fully dissolve. Stir into the beef. Adjust the seasonings, if needed. [salt & black pepper to your taste]

    Cover and cook for an additional 30 minutes to 1 hour until thickened.

    Just before serving, add 8 oz of sour cream and 1 Tbsp of chopped fresh Italian parsley along with the ground nutmeg. Stir until fully incorporated.

    Serve over cooked egg noodles with a dollop of horseradish cream, if desired.

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