Beef and Veggies in the Crocker-Stylize as you Wish-WMR
Ingredients
Instructions
  1. Cut up the onion, and peppers into strips leaving them on the bigger side because they can get pretty small after a time in the Crocker. Add them to the Crocker and season with some salt and pepper to your liking. Add the chicken broth and stir all together.
  2. In a bowl add your beef and a little flour, salt and pepper and combine to coat. Add more flour if needed and the same with the salt and pepper. Remember: you can always add more but it is harder to take it away.
  3. Place your beef on top of the veges, put on the lid and set your Crocker to your desired time, I set mine to 8 hours. Wait about 30 minutes for the meat to get acclimated to the rising temp and stir all together before you head out the door. Just set it and forget it!
  4. Upon your return, add some olive oil to a pan, heat to medium and add your mushrooms and pepper to taste. I saute my mushrooms separately because I like them with a little bite and if they go into the Crocker with the rest of the veggies for eight hours, they mush up. When they are sautéed to your liking, remove them to a bowl and set aside.
  5. In the same pan you sautéed your mushrooms add the butter and 2 tbsp flour and whisk together to make that all important binding roux. Take ladles of the juice from the Crocker and add them one by one whisking after each addition until you have the amount of sauce you want and the desired thickness of the sauce. Season a little more with salt and pepper if desired and remove from the heat. Stir in your sour cream and watch the magic happen!
  6. Easy cheesy in a pot of bowling salted water add your egg noodles and cook according to package directions.
  7. Here is the best part! Deciding how you want to stylize this meal–just beef and veges or do you want to Beef Stroganoff it, dress it up a little. Or maybe a little of both? Simply add your egg noodles on the bottom of the plate or bowl to create a nice bed, add your meat mixture and add the stroganoff sauce on top and then top with the mushrooms. Or add no sauce, either way it’s all good!
Recipe Notes

I want to address why I use Chicken Stock in place of Beef Stock in most of my meat recipes. Simply because I want the beef taste to shine. Chicken Stock has a milder taste and doesn’t compete with the taste of the beef. No more, no less.

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