Creamy Crock Pot Stroganoff

After three back-to-back mini-trips away, my Hubby was finally home last night for a sit-down meal.  I wanted him to feel appreciated - and to be glad he was home.  So I fixed Creamy Crock Pot Stroganoff.  Instead of serving it the traditional way, over noodles, we poured the decadent meat and gravy over red-skin smashed potatoes.  The flavor was wonderful, and he thanked me profusely. 

True confession:  This is a common meal in our rotation.  When I make it in the crockpot, the meat is oh, so tender.  But yesterday got away from me, and I didn't get it into the slow cooker on time.  I thought, "I'll just cook it later, then simmer it on the stovetop for an hour or so."  The meat wasn't done well enough.  It was too chewy.  Still tasted good - and Hubby was happy - but chewy just the same.

This recipe is perfect for beef or venison.  Unlike traditional beef stroganoff, it uses cream cheese instead of sour cream.  Neufchatel (1/3 less fat) cream cheese works well.  I throw the whole brick right in!  Also, I prefer to use stew meat, cut into bite-sized chunks.  This goes great with green beans or a bag of stir-fry vegetables from the freezer section.

Creamy Crock Pot Stroganoff

an original recipe by Kelly Jo Vanderstelt

1.  Brown in 2 Tbs. Olive Oil:

• 1 1/2 to 2 lbs. Stew Meat
• 1 large Onion, diced

2. Stir in:

• 2 Tbs. Flour
• 1 Cup Water, pouring in slowly and stirring well
• 1/2 Tbs. Better than Boullion Beef

3.  Stir and cook gently until slightly thickened. 

4.  Add:

• 1 Tbs. Worcestershire
• 1 Tbs. Ketchup
• 1/2 Tsp. Garlic Salt
• Freshly ground Pepper

5.  Transfer to slow cooker.  Cook on HIGH for 5 hours, or on LOW for 8 - 9 hours.

6.  Just before serving, stir in:

• 8 oz. Cream Cheese, soften to room temperature and cubed or cut into smaller pieces.  (Be patient as you melt it, or you'll see some tiny lumps in your gravy.  You can tell from my photo, I was in a hurry!)

7.  Serve over hot cooked noodles or mashed potatoes.

Serves 6 - 8

Optional:   Add canned or fresh mushrooms before cooking.
                 Use half the cream cheese if you'd like it beefier and less creamy.