Beef Stroganoff

From the home of: Elizabeth Ducharme, from aunt patty

Notes: My mom’s beef stroganoff, this is what I have always picked as my special birthday dinner as a kid. Everyone loves it - even people who don’t like mushrooms 😂

Ingredients:

1 Stick butter

8 TBS flour (or more or less as needed)

4 cups beef broth

2 tsp dry mustard (start with this amount then add more if needed, it is the star of the show)

4 tsp red wine (I think I usually use more, 2-3 TBS)

4 tsp sugar

1 tsp pepper

8 ounces sliced mushrooms

1 onion sliced thin

3 lbs top sirloin cut into bite-size pieces

Egg noodles or rice

Sour cream (I use light) I use at least ½ a cup but just do a taste test and add more if needed.

Process:

Step 1

In skillet brown the top sirloin, put in the crock pot. Sauté the mushrooms and onion and put those in the crock pot on top of the steak.

Step 2

In a heavy saucepan melt the butter over low heat, add the flour (I’m not sure it’s going to be the 8 TBS just use your best judgement) and cook the roux stirring for 3 minutes. Add the broth in a stream, whisking bring the mixture to a boil stirring for about 5 minutes. In a small bowl dissolve the mustard and wine add to the pan with sugar and salt and pepper. Pour the sauce into the crockpot.

Step 3

Let cook in the crockpot on High for 3-4 hours or on low for 6 hours. A few minutes before you serve put the sour cream in and stir and let it heat back up. Serve over egg noodles or rice.