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Crockpot Stroganoff with Cream Cheese
Given my very busy schedule, I like to do roasts and stews in the crockpot. We have our favorites but sometimes we need a break. So I found stroganoff with cream cheese recipes on the web (N doesn't like the sour cream taste). All of them call for canned cream of mushroom soup. This presents a problem as N is allergic to soy and *all* cream of soups - I looked frigg'n everywhere -of late have soy in them. So instead I found a recipe for crockpot cream of mushroom soup and modified it by halfing the stock and excuding the milk/cream products.
Verdict is - pretty good. I miss the twang of the sour cream, but this is good too. The texture of the meat was very good - soft with just a little bit of chew. The mushrooms were like butter but still had structure. The sauce came out watery, but I triaged it my adding thickener. Once thickened it tasted better. I think some of the flavor was lost in the extra water.
The next time I make it I will exclude almost all the stock and allow the beef to release enough for the "soup" If towards the end it isn't enough I can always add then. I've posted the recipe I'll use
Crockpot Beef Stroganoff
INGREDIENTS
* 1 pound cubed beef stew meat
* 1 cup chopped onion
* 1.5 C sliced mushrooms
* 0.25 C vegetable or Chicken broth
* 1 T butter or oil
* 1 tablespoon Worcestershire sauce
* 2-4 ounces cream cheese
DIRECTIONS
1. Over medium heat, add the oil, onion and mushrooms
2. Saute until onions are soft
3. Add to the crockpot
4. Increase heat to medium high until hot
5. Sear pieces of beef (in batches if nesc) until no pink shows
6. Add beef to crocpot
7. Deglaze the pan with stock, add to crockpot
8. Cook on Low setting for 8 hours, or on High setting for about 5 hours.
9. 30 min before done mix a little water with the cornstarch until it makes a paste
10. Temper the past with about 1/4 cup of the pot juices
11. Add the mixture back to the pot and stir to incorporate
12. Cook for last 30 min until the liquid begins to thicken
13. Stir in cream cheese to taste just before serving.
Stay tuned for results of the next attempt...
Given my very busy schedule, I like to do roasts and stews in the crockpot. We have our favorites but sometimes we need a break. So I found stroganoff with cream cheese recipes on the web (N doesn't like the sour cream taste). All of them call for canned cream of mushroom soup. This presents a problem as N is allergic to soy and *all* cream of soups - I looked frigg'n everywhere -of late have soy in them. So instead I found a recipe for crockpot cream of mushroom soup and modified it by halfing the stock and excuding the milk/cream products.
Verdict is - pretty good. I miss the twang of the sour cream, but this is good too. The texture of the meat was very good - soft with just a little bit of chew. The mushrooms were like butter but still had structure. The sauce came out watery, but I triaged it my adding thickener. Once thickened it tasted better. I think some of the flavor was lost in the extra water.
The next time I make it I will exclude almost all the stock and allow the beef to release enough for the "soup" If towards the end it isn't enough I can always add then. I've posted the recipe I'll use
Crockpot Beef Stroganoff
INGREDIENTS
* 1 pound cubed beef stew meat
* 1 cup chopped onion
* 1.5 C sliced mushrooms
* 0.25 C vegetable or Chicken broth
* 1 T butter or oil
* 1 tablespoon Worcestershire sauce
* 2-4 ounces cream cheese
DIRECTIONS
1. Over medium heat, add the oil, onion and mushrooms
2. Saute until onions are soft
3. Add to the crockpot
4. Increase heat to medium high until hot
5. Sear pieces of beef (in batches if nesc) until no pink shows
6. Add beef to crocpot
7. Deglaze the pan with stock, add to crockpot
8. Cook on Low setting for 8 hours, or on High setting for about 5 hours.
9. 30 min before done mix a little water with the cornstarch until it makes a paste
10. Temper the past with about 1/4 cup of the pot juices
11. Add the mixture back to the pot and stir to incorporate
12. Cook for last 30 min until the liquid begins to thicken
13. Stir in cream cheese to taste just before serving.
Stay tuned for results of the next attempt...
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