This is a family favorite stroganoff here at RTBR (Raise The Bar Ranch).
First off I should say that I’m used to cooking for large appetites, so you may want to scale this down, but if you have a Large crock pot use it – you can always have some for left-overs or late night snacks. Also, this pretty much all goes in the pot at once – it’s a set it and go to work meal. HOWEVER the sour cream goes AFTER it all cooking.
- 2 pounds stew meat
- 3/4 cup chopped shallots
- 1 small package baby portabellas
- 7-10 crushed garlic cloves
- 1 can golden mushroom soup
- 4-5 shakes of L&P Worcestershire sauce
- 2 cups beef broth
- 1 package of baby carrots – I do this because I’m too lazy to make a veggie on the side and because I like the sweetness of the carrots)
- 1/2 cub Ricord Merlot (yup the Fine Wine – because you don’t cook with wine you wouldn’t drink) and this ties the flavors all together.
- About a cup of sour cream (again, after the crock pot has done its magic)
I set the crock on high for at least 4 hours and mine decreases to Low for 2 hours and then just sets on Warm until ready. Once all in give it a stir to blend it together. If I’m working from home as usual, I’ll give it a stir or two throughout the day. And because I’m home, I usually wait to add the wine until I’ve decanted it (about and hour before dinner).
Prepare the noodles. You can use egg noodles for standard stroganoff, but in my case I used the Rotini Noodles just a little past “al dente” because I like it when the sauce gets in the grooves.
Drain the noodles and plate, spooning the stroganoff on top of the noodles and then a dollop of sour cream. Garnish with some fresh parsley if you have it.
Monga!!!! With a generous glass of the Rickord Merlo!!
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