Slow Cooker Meatball Stroganoff
By
Brenda Downey
@BJD
5
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.
Note: I had to turn the heat down on my Crock Pot to medium because I noticed the sour cream separating from the vinegar. Once I turned the heat down a bit, the sauce came together wonderfully.
The Test Kitchen
Ingredients
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3 Tbspbutter
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1 mediumonion - diced
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2 lbgound beef chuck
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1 tspsalt
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1/4 tsppepper
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1/4 tsptarragon
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1/4 tspbasil
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2 Tbspflour
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1/3 ctomato paste
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3/4 cbeef stock or beef buillion
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2 tspWorcestershire sauce
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2 tspvinegar
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1/2 lbmushrooms - sliced
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1 csour cream
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1French bread - loaf, sliced
How to Make Slow Cooker Meatball Stroganoff
- Melt half of the butter in a large frying pan and on med-high heat saute onion until golden color. Transfer to the Crock Pot.
- Quickly 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.
- Sprinkle 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.
- In the same frying pan add: tomato paste, bouillon or beef stock, Worcestershire, and vinegar. Stir to loosen drippings, and then pour into Crock Pot.
- Cover 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.
- When 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**