The man I dated during the 1980s loved this recipe and the roasted chicken with rice and broccoli. Those were the two he always debated between for any special occasion, like his birthday. I really like this, too, although it is rather rich. It's a very untraditional Stroganoff, using ground beef instead of cubed or thinly sliced beef and adding tomato paste. What can I say? With apologies to the purists, it's good and it's easy! (If you don't have a slow cooker, you could use a lidded casserole in the oven -- Low is equivalent to 172 degrees) This is also a great party dish, as part of a buffet. You can serve it from the slow cooker or transfer to a fancier chafing dish. The pasta in another chafing dish, a big bowl of salad, and a basket of sliced French bread.
Beef Stroganoff
2 pounds ground beef
2 tablespoons shortening
2 medium onions, chopped
2 cloves garlic, minced
1/2 pound mushrooms, sliced
2 teaspoons salt
1 taablespoon Worcestershire
1/4 teaspon pepper
1 cup beef broth
3 tablespoons tomato paste
1 1/2 cups sour cream blended with 4 tablespoons flour
(6 tablespoons red wine)
Brown beef in a skillet. Put all ingredients in slow cooker and stir thoroughly. Cover and cook on Low 6-8 hours. Serve over hot cooked noodles or rice (I like it on those curly egg noodles).
You need something crisp and tart with this, to balance the texture and the richness. A Romaine salad with vinaigrette is good. Silver Palate makes a bottled raspberry vinaigrette that would also add a fruity flavor. Or try grating a small raw beet (beets always seem Russian -- I guess because of borsch) and a small onion over the Romaine before tossing with vinaigrette.
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