Beef Stroganoff {Crock Pot}

Boy do we love classic comfort food recipes, especially in the winter. And white, powdered sugar snow winter is precisely what I see out my window. I think that stroganoff lends itself very well to a crock pot meal and you know by now that we love those too. The meat is tender, fall apart goodness and the sauce is little bit tangy and a lot creamy. Serve this over mashed potatoes, rice, or egg noodles and try not to lick your plate.

Beef Stroganoff {Crock Pot}

{Recipe source: Mel's Kitchen Cafe, where else?!}

2-3 lbs stew meat

1 t salt

1/4 t black pepper

1 medium onion, diced

1/4 t garlic salt

1 T worcestershire sauce

1 1/2 cups beef broth

1 T ketchup

1/3 cup flour

6 T apple juice (or water)

4-8 ozs mushrooms, sauteed until mostly soft in butter

1/2 cup sour cream

Place stew meat, salt, pepper, and onion in slow cooker. Stir to distribute seasonings. In another bowl mix garlic salt, worcestershire sauce, beef broth and ketchup and pour over meat. Cook 7-9 hours on low or 4-5 on high. About 30 minutes before serving, whisk apple juice and flour together really well and pour into the slow cooker, whisking quickly to prevent lumps. Add sauteed mushrooms too. Cook on high for 30 minutes and then stir in 1/2 cup sour cream right before serving. Serve over rice, noodles, or potatoes.

Can freeze and reheat on the stove or crock pot.