The Filipino Foodie: Crockpot Beef Stroganoff

With the coming of cooler fall weather (and the donation of a beef roast to us by my mother… HI MOM!!!), I got inspired to make something in my trusty crockpot. This is a rendition of a recipe that I saw on Food Network’s 5 Ingredient Fix . I’ve never been the 5 ingredient kind of guy, but hey… it definitely got me inspired. So… LEHGGO!

1 Beef Roast (Any size)

2 tbsp of olive oil

1 Cup of Onions

4 cloves of garlic

1 Shallot

1 can creamed soup (I used cream of chicken)

1 cup of mushrooms

1 cup of frozen peas

1/2 cup of white wine

2 cups of vegetable stock

1 tablespoon of dried parsley

1 tbsp. of cornstarch

1/2 cup of water

Salt and Pepper to taste

Season your beef roast with salt and pepper. In a hard bottomed pan, sear off the roast on all sides in 1 tbsp of olive oil. Takes 3-4 minutes on high heat.

Remove the roast from the pan and place into crock pot.

In the same pan you've seared the roast in, saute your onions, garlic and shallots in the 2nd tbsp of olive oil. Deglaze the pan with the white wine and vegetable stock, ensuring to scrape up any brown bits on the bottom of the pan. Add your can of creamed soup. Bring to boil, the reduce to simmer for about 5 minutes. Turn off the heat and add the liquids to the crock pot.

Place the crock pot on low for 5-6 hours or until you can shred the meat. Once cooked, remove the roast from the stock pot and shred the meat.

Make a slurry out of the cornstarch and water, combining the two thoroughly so that there are no lumps. Add this to the stock pot liquids to thicken the sauce. Once thickened, add in your mushrooms and peas and return the meat back to the pot. Turn off the crock pot and allow the meat, peas, and mushrooms to heat back through.

Crockpot Beef Stroganoff

Serve with buttered noodles. Making the buttered noodles was SIMPLE.

1 lb. bag of egg noodles

1 tbsp. of butter

1 tbsp. of dried parsley

Boil the noodles in salted water for about 8 minutes. Drain the noodles. In the same pan, use the residual heat from the pan to melt the butter. Add the dried parsley to the butter. Return the noodles back to your butter and combine. Voila! Buttered Noodles!