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This unfussy, filling meal can be prepped in the morning and will be waiting for you to enjoy when you walk in the door. Enjoy mouthwatering Beef Stroganoff from the crockpot, a family favorite that never goes out of style.
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1 and 1/2 cups chicken or beef broth
1/2 cup red wine, such as Tuscanini Red Cooking Wine
1 tablespoon fish-free Worcestershire sauce, such as Tonnelli
1 tablespoon Dijon mustard
1 teaspoon paprika
1 onion, diced
3 cloves garlic, minced or 3 cubes Dorot Gardens Frozen Garlic
8 ounces sliced cremini mushrooms
3 pounds beef stew chunks
salt
pepper
1 bay leaf
6 ounces non-dairy “sour cream”
2 tablespoons cornstarch dissolved in 2 tablespoons water
wide egg noodles, prepared according to package directions
fresh parsley
Combine the broth, wine, Worcestershire sauce, Dijon and paprika in a six-quart crockpot. Add the onion, garlic, mushrooms, and beef. Season with salt and pepper. Add the bay leaf. Cover and cook on low for six to eight hours.
Thirty minutes to one hour before serving, raise the heat to high, stir in the non-dairy sour cream and cornstarch slurry. Top with prepared egg noodles and cover until ready to serve. Stir and sprinkle with fresh parsley.
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