The Humpherys Family

Slow Cooker Beef Stroganoff

Recipe Added:  11/17/2011
3-lb chuck roast, cubed
1 tsp salt
¼ tsp black pepper
1 medium yellow onion, diced
¼ tsp garlic salt
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
1 ½ cups beef broth or stock
1/3 cup flour
6-7 Tbsp apple juice or water
4-8 oz sliced mushrooms
1/2 cup sour cream
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a Tbsp of apple juice or water at a time to thin, if needed.

Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.
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