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Crockpot Beef Stroganoff

Crockpot Beef Stroganoff

December 19, 2018
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Ingredients

1 1/2 pounds Chuck Beef Roast

Salt and Pepper

2 tablespoons Butter

1 small Onion

8 ounces Sliced Mushrooms

2 cloves of Garlic, crushed or minced

1 Shallot

3 tablespoons Dry Sherry

1 (10 1/2 ounce) can of Cream of Mushroom Soup

1 1/2 cups Beef Broth

4 ounces Cream Cheese

1/2 cup Sour Cream

1/4 teaspoon Thyme

1/4 teaspoon Tarragon

Serve with Egg Noodles

Instructions

  1. Start by slicing the onion and shallot, and then set aside.
  2. Thinly slice the beef into pieces about 1/4 inch thick and 2 x 1 inches in size. Season the beef with salt and pepper.
  3. Then melt 1 tablespoon of butter in a skillet over medium-high heat. Quickly brown both sides of the beef, this will take about 1 minute per side. Cook the beef in 2-3 batches so you don’t overcrowd the pan. Pour the cooked beef into the crock pot.
  4. Use the same skillet to melt the remaining butter over medium heat. Add the onion and cook for 2 minutes, then add the mushrooms and garlic. Season with a dusting of salt and pepper, and let cook for 2 minutes stirring frequently. Then add the shallot and sherry and simmer for 3 minutes. Then pour everything into the crockpot.
  5. Add all of the remaining ingredients to the crockpot and cook on low for 5 hours.
  6. Serve with egg noodles.

Source: thekittchen.com

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