Slow Cooker Stroganoff
Sherry and tarragon are your secret ingredients in this easy, flavor-packed variation on classic beef stroganoff.
1/4 cup flour
1 teaspoons each salt, pepper
1 ½ pounds beef for stew
Medium onion, diced
1 teaspoon minced garlic
10-ounce jar or can mushrooms, drained
2 cans condensed cream of mushroom soup
2 tablespoons ketchup
1 teaspoon dried tarragon
1/4 cup dry sherry
1 cup dairy sour cream
Put flour, salt and pepper in a clean bag and shake to mix, then shake beef to coat it. Discard bag and excess flour mixture. Spray a slow cooker and add everything but the sour cream.
Mix gently with a rubber spatula. Cook on Low, mixing once, for 8 to 10 hours. Stir in sour cream and serve over your choice of starch such as rice, noodles, mashed potatoes, baked potatoes or polenta. Serves 6.
Did you know it adds 30 minutes to cooking time every time you open a slow cooker to stir it? Slow cookers were designed to do the job without extra fussing.
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