Several weeks ago I noticed a recipe my friend Tina (from Mommys Kitchen) posted some time ago on her blog. She called the recipe “No Peek Beef Tips” and said the beef was cooked for three hours in the oven in a simple, savory sauce. I thought that sounded fabulous, and so I gave her recipe a go. However, I cooked mine in the crock pot and added a couple of seasonings to the sauce, as well as a bit of butter and sour cream at the end when the beef was finished cooking. Thus the name change to Beef Stroganoff, my fiends. Saucy Beef plus Sour Cream equals Beef Stroganoff, just ask Wikipedia…which is what I did.)
If you love beef, I would wager to say you are going to love this little number. The beef is very tender and the sauce is nice and flavorful, with just a hint of richness. Plus, it’s super easy to make. It will only set you back a handful of minutes in the preparation department. In this day and age, that is something to be grateful for, am I right. 🙂
Time: 10 minutes prep + 5-8 hours cooking
Yield: 7 servings
Recipe adapted from the lovely Tina Butler at Mommys Kitchen
2 pounds beef stew meat
1 (4 ounce) can mushrooms
1 (.87 ounce) package brown gravy mix
1 (10 ounce) can cream of mushroom soup
1 (1.25 ounce) package Lipton onion soup mix
1 C water
1 t Worcestershire sauce
1/2 t Montreal Steak Seasoning
1 T corn starch
1 T cold water
1 T butter
2 T sour cream
1. Find yourself 2 pounds of stew meat and place it into a crock pot. (I used a 3 quart)
2. Drain 1 can of mushrooms and add it to the meat.
3. Into a small mixing bowl place 1 package of brown gravy mix, 1 can of cream of mushroom soup, 1 package Lipton onion soup mix and 1 cup water. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon Montreal Steak Seasoning. Whisk it all together to combine…
and pour it over the top of the meat and mushrooms.
4. Place the lid on the crock pot and cook on low for 7 hours, or on high for 4 hours.
5. Combine 1 tablespoon cornstarch and 1 tablespoon cold water in a small bowl. Pour the mixture into your crock pot and stir it well, making sure everything is combined. Put the lid back on the crock and let her cook for another 20 minute, or until the sauce has thickened up a bit for you.
6. Add 1 tablespoon butter and 2 tablespoons of sour cream, stir to combine.
Serve over hot buttered egg noodles, or rice.