I just received an email from the Class of 09 Student Council informing us that there will be a study break on Thursday to celebrate that there are only 100 days left until graduation. That is a frighteningly small number, let me tell you. Conversely, 22 is a frighteningly large number. It is, in fact, the number of the age that I will be in just over 24 hours. Either way, the message is that time flies – enjoy it while you can.
In accordance with that theory – the SLOW cooker. And my first attempt to cook with it. Ever. I asked my mom the other day why she doesn’t have a crockpot, because it really would seem to be the perfect thing for the woman who walks in the house every night confused and befuddled at the fact that there is nothing to eat. I tried to explain to her that if she bought one, she would be able to come home to dinner ALREADY PREPARED She didn’t have an answer for me. In fact, I don’t think she said anything (a first for my mother). I told her to get her butt to the store or to amazon.com. Pronto.
So what did I choose to make, you ask, for my first slow cooker experience? Beef stroganoff…slow cooked chunks of meat simmering in mushrooms and broth for HOURS that fall apart when you put them in your mouth…the heartening smell that greats your nose when you open the door, coming in from the blustering cold…could you really ask for more?
Serves 4, adapted from Cooking Light
1 lb cubed beef stew meat
1 cup beef broth
1/3 cup flour
2 tsp dijon mustard (I used barbecue sauce…I hate mustard and, well, I REALLY like barbecue sauce)
2 tbsp parsley (I used 1/2 tsp dried rosemary)
8 oz sliced mushrooms
2 small onions
3/4 tsp salt
8 oz fat free sour cream
1. Mix everything together in the crock pot except for the sour cream. Cook on high for 1 hour and on low for 7-8 hours.
2. Turn the crock pot off and let stand for 10 minutes. Stir in the sour cream.
I served this over brown rice and with a side of roasted broccoli.