Sunday Supper: Slow Cooker Beef Stroganoff
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Technically, you could just put the meat, un-browned, in the slow cooker. But... don't: taking time to brown it helps to build flavor. The same goes for inclusions like Worcestershire sauce, mustard, and vinegar: without them, this dish falls flat.
While most stroganoff recipes do include mushrooms, I've found that they get rubbery when cooked this way. Roast them with a tablespoon of olive oil, salt, and pepper in a 400°F for 20 to 25 minutes if you consider them a must. Then, add the mushrooms into the finished dish.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.