I know, it seems like this is all I’m doing these days. Well it’s kind of all I have time for in the evenings now, and I kind of want to get as much of it done as I can before I start to get REALLY tired. This Martha Stewart Stroganoff (adapted for lazy busy people) is almost as good as it would be if you made it by searing the meat and cooking it in a Dutch oven, and it takes way less time to put together. The amounts below will make a meal that serves six; I doubled the recipe and then divided it into three, cooking one and freezing two, and it perfectly sated the Pie and myself for dinner and provided a hefty lunch for us both the next day.
Start by chopping up 1 large onion. Chop it as coarsely or finely as you prefer. This is your jam, man.
Grab as well 1 lb white mushrooms. You can cut them in half if you like but I was extra lazy and bought the pre-sliced mushrooms. Because I’m an adult and this is my house and I totally can do whatever I want (the novelty has not worn off yet – I don’t think it ever will).
Grab yourself 2lbs good quality stewing beef. Mmm beef. The original recipe calls for you to take 2lbs chuck and slice it 1/2″ thick and 3″ long but who got time for that?
Pitch all that into a 5-6 quart slow-cooker pot and dust liberally with coarse salt and black pepper.
The other batches I chucked in freezer bags and I’m hoping the mushrooms will come out of it okay. Fingers crossed. If it doesn’t work out I’m sure that the Pie and I will be too sleep-deprived to notice.
Cook your beef for 8 hours on low (or 6 hours on high), until everything is nice and brown and you have all this awesome juice. Scoop out about 1 cup of that awesome juice and pour it into a wee pot on your stove.
Grab 2 tablespoons cornstarch and blend it with 2 tablespoons water.
Pour that cornstarch mixture into the cooking juice and bring that to a boil.
Let it cook for a few minutes until it gets nice and thick.
While that’s going on, cook up a batch of egg noodles. I feel like this particular dish is what egg noodles were made for. If you wanna go gluten-free on this one, you may have to find alternative noodles.
Turn the slow-cooker off (or leave it on warm) and return the thickened juice to the pot. Tip in as well 1/2 cup sour cream and 2 tablespoons Dijon mustard (this version I use has tarragon in it and it’s AMAZING). Give that a solid stirring.
Serve over your cooked egg noodles with fresh dill, if you have it (I didn’t).
A hunk of nice bread to sop up the extra sauce won’t go amiss, either.