Beef Stroganoff

This is one of my husband’s favorite meals, but I really do not make it enough; so, when we had friends and family coming over for dinner just a bit after our tenth (official) anniversary, I decided to treat him.

Note: this is a hybrid slow cooker recipe. After my old, trusty large slow cooker died, I upgraded to the same brand and size, but this model simmers and sautés as well as slow cooks, so I could do all of this recipe (except for the noodles) in one pot. A multi pot would work, too.

•Olive oil (I used a garlic infused oil)
•2 lb beef sirloin tips
•8 oz sliced ‘shrooms
•3 cups diced onion
•5 cloves garlic
•2 cups chicken stock
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp dried thyme
•1 bay leaf
•4 oz whipped cream cheese (I used chive)
•8 oz sour cream
•1 tbsp Sherry Vinegar
•Chopped fresh parsley

Build-on Seasonings:
•Worcestershire Sauce
Sherry Peppers Sauce*
Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: I did not specify amounts for the Worcestershire, Sherry Peppers, or hot sauces because I add them throughout the process to build the flavors as the stroganoff is cooking. We like ours spicy and peppery, so the amounts I list in the details may be more (or less) than y’all prefer. The nice bit is that adding in stages allows you to get the flavor you prefer. One reminder; the cream cheese and sour cream will mellow the stroganoff out, so don’t be too worried if it all seems a bit too assertive before you add them in at the end.

Pat your steak tips dry and heat one tablespoon of olive oil in your cooker on the “Sauté” setting.

Add the steak tips, season with the salt and pepper, two tablespoons of Worcestershire Sauce and one tablespoon of hot sauce.

Cook stirring often, until the beef is browned and most of the pan liquids have evaporated. Transfer the beef to a bowl.

Add the onion and ‘shrooms and one more tablespoon of Worcestershire Sauce and one more tablespoon of hot sauce. Cook, stirring often, for about ten minutes, until the onion is tender, the ‘shrooms browned a bit, and, again most pan liquid has been cooked off.

Add the garlic and sauté for one minute more, until fragrant.

Set your cooker for “High” slow cooking and sit the beef into the onion, ‘shroom, and garlic mixture, along with 2 cups chicken stock, 1/2 tsp dried thyme, the bay leaf, 1/2 tsp black pepper, 1 tbsp Sherry Peppers, Sauce, and one more tablespoon of Worcestershire Sauce and one more tablespoon of hot sauce.

Cover and slow cook on “high” for four hours, or until the beef is tender.

After one hour, give it all a taste. I, again, added one tablespoon of Sherry Vinegar, and one last tablespoon of Worcestershire Sauce.

Once the beef is tender and everything is seasoned to your liking, stir in the cream cheese until melted, then add the sour cream and continue stirring until heated through before serving over buttered noodles (I also add poppy seeds) and topped with parsley.

Just how we like it.

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