Beef Stroganoff

Straight up comfort food for sure. Typically beef stroganoff would be made with some sort of steak, but the steak always seems tough to me. I like to use beef stew meat and cook in a crock pot for 4 or 5 hours which makes a really tender piece of meat and a rich beefy broth.

Ingredients:
2 pounds cubed beef stew meat
 2 tablespoons all purpose flour
1 - 32oz low sodium beef stock
1 yellow onion
4 garlic cloves
2 tablespoons corn starch
1 cup light sour cream
1 pound egg noodles cooked

Preparation:

Take a large sauce pan and add the beef stock and bring to a boil. Once boiling transfer the beef stock to the crock pot. You never want to start with room temp stock in a crock pot because it can take an hour and a half just to get to a boil.

Take the cubed stew meat and toss on the flour and mix. Heat a tablespoon of oil in a 12" saute pan and brown the meat on all sides. Tranfer the meat to the crock pot. Dice the onion and garlic and add to the crock pot. Cook the beef for 4 hours.

When the beef is close to the 4 hour mark, take a cup of the broth out of the crock pot and let cool to room temp. When cool, add the corn starch and mix well. Add the broth and corn starch mix to the crock pot. This will thicken up the broth making a better stroganoff.

Cook the egg noodles according to the package. Place the egg noodles in a 12" saute pan and add the beef and broth from the crock pot. Mix in the sour cream, heat thoughowly and plate.

Side Dish Suggestion:
White Balsamic and Olive Oil Roasted Broccolini