This is the best Stroganoff I have ever tried!
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flout and the apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pour-able so add a tablespoon of apple juice or water at a time to thin, if needed. Pout the flout mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 min Stir in 1/2 cup sour cream right before serving. Serve over pasta, rice or baked potatoes.
Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 791 | ||
Calories from Fat: 469 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.1g | 70 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 197mg | 61 % | |
Sodium 710.7mg | 25 % | |
Potassium 1179.7mg | 31 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 18.9g | ||
Protein 57.4g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 791
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