I blame the weather.
While the summer has it’s own temptations (like backyard deck sangria!) the cooler months definitely make me crave comfort food.This week, thanks to blustery winds and snow I had an intense craving for stroganoff, but not the creamy mushroom kind. I like stroganoff that’s a mixture between beef stroganoff and pepper steak. The result was ah-mazing. Enjoy!
I suggest cutting the peppers into larger chunks so they can be easily added to the plate of the pepper fan in the household (me!) but you can eliminate completely too.
- 2.5 - 3.0 pounds stewing beef
- olive oil cooking spray (or alternatively 1 TBSP olive oil, but it's an easy way to cut some calories)
- ½ large onion, sliced
- 3 cloves garlic, minced
- 1 can mushrooms (fresh is awesome, one carton if you have...)
- 2 cans tomato soup
- ½ can water
- 2 Tbsp worcestershire sauce
- 1 bay leaf
- 1 green pepper, cut into large chunks
- 1 cup sour cream
- salt and pepper to taste
- Combine tomato soup, water, and worcestershire sauce in the slow cooker.
- In a frying pan heat pan over high heat. Add a spray or two of olive oil spray, and sear the beef pieces, in batches if needed. Add to slow cooker once browned on all sides.
- Lower heat to medium, spray again if needed and add onions, garlic and mushrooms. Saute for about 2 minutes, until onions are translucent, and then add to slow cooker on top of the beef.
- Stir, add bay leaf on top, cover and cook on low 6-8 hours.
- Add green pepper 30 minutes before meal time.
- Before serving, remove bay leaf and mix in sour cream. Best served over egg noodles or rice. Yum!