slow cooker meatball stroganoff
After I married my husband, which was over thirty years ago, this used to be my favorite comfort dish. I used to love making it in my Crock Pot on Saturdays, and just sitting in front of the television and enjoying it. I almost forgot about it, and for the first time after thirty years, thought about it, and just had to make it again. It is still so delicious! I don't know why or how I could have forgotten about it, but I wanted to share this very old Crock Pot meatball stroganoff recipe with everyone. One of my most favorite dishes that I love!
Blue Ribbon Recipe
I tried this two ways. Over the traditional lightly buttered and toasted bread-like Brenda suggested and it was very indulgent. I also tried it over spaghetti squash - that was delicious too. This smells like sweet and sour meatballs while it simmers because of the tomato sauce and vinegar. They add a wonderful tangy flavor. Great for potlucks or a comforting dinner.
Ingredients
- 3 tablespoons butter
- 1 medium onion - diced
- 2 pounds gound beef chuck
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon tarragon
- 1/4 teaspoon basil
- 2 tablespoons flour
- 1/3 cup tomato paste
- 3/4 cup beef stock or beef buillion
- 2 teaspoons Worcestershire sauce
- 2 teaspoons vinegar
- 1/2 pound mushrooms - sliced
- 1 cup sour cream
- 1 - French bread - loaf, sliced
How To Make slow cooker meatball stroganoff
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Step 1Melt half of the butter in a large frying pan and on med-high heat saute onion until golden color. Transfer to the Crock Pot.
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Step 2Quickly shape the ground beef chuck into bite-sized meatballs, about one inch in diameter size. Add the meatballs to the frying pan and saute them on med-high heat, shaking them, until they are brown on all sides.
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Step 3Sprinkle the browned meatballs with the salt, pepper, tarragon, basil, and flour. Cook for a few more minutes, carefully stirring the meatballs so not to crumble them, and to coat the seasonings on all sides. Transfer to Crock Pot.
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Step 4In the same frying pan add: tomato paste, bouillon or beef stock, Worcestershire, and vinegar. Stir to loosen drippings, and then pour into Crock Pot.
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Step 5Cover the Crock Pot with its lid and cook on high (300 degrees) for 1-1/2 to 2 hours. Meanwhile, saute the mushrooms with the remaining butter in the frying pan, until mushrooms are a little limp. Save the cooked mushrooms for later use, in a bowl, and in the refrigerator.
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Step 6When cooking time for meatballs in the Crock Pot has finished, add the already cooked mushrooms and the sour cream to the Crock Pot and cook on high for another ten minutes. Turn off Crock Pot, and serve over sliced and buttered French Bread. **this is also delicious with a nice salad**
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!