Tonight’s Maycember Meals recipe is this Slow Cooker Beef Stroganoff
This one works really well as a Ready When You Are meal because the beef can stay warm in the slow cooker all evening long while people eat at different times.
One tip: keep the pasta separate so it doesn’t get mushy sitting in the sauce all night. I cook mine just slightly underdone and toss with a little olive oil.
This recipe is from my Trader Joe’s One Stop Meals cookbook, but I wanted to leave the full recipe here for you.
INGREDIENTS
• 1½–2 lbs beef stew meat
• 1 tsp salt
• ½ tsp pepper
• 1 package sliced mushrooms
• 1 small onion, diced
• 1 carton beef broth
• 1 Tbsp Worcestershire sauce
• 2 garlic cubes (or minced garlic)
• 1 Tbsp better than bouillon beef paste
• ½ cup milk
• 3 Tbsp cornstarch
• 1 cup sour cream
• 1 package fusilli pasta
• Olive oil
DIRECTIONS
1. Add beef, salt, pepper, mushrooms, onion, beef broth, Worcestershire, garlic, and seasoning to the slow cooker.
2. Cook on LOW for 5–7 hours or HIGH for 3–4 hours.
3. Whisk together milk and cornstarch, then stir into the slow cooker. Cook another 20 minutes until thickened.
4. Stir in sour cream.
5. Cook pasta slightly under al dente, drain, and toss with a little olive oil to prevent sticking.
6. Keep pasta separate from the stroganoff and let people assemble bowls whenever they’re ready to eat.
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