Converting recipe to crock pot

[DeeDee]

I found Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) for beef stoganov and I'd like to prepare and cook it in a crock pot instead of on the stove top. Can that be done when it calls for sour cream.

Also, the recipe calls for beef tenderloin. Can I substitute a cheaper cut seeing as it will be cooked in a crock pot? If so, which cut would be best? I don't cook with beef very much.

Thank you

[Kerfuffle-Upon-Wincle]

DeeDee wrote:
I found Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) for beef stoganov and I'd like to prepare and cook it in a crock pot instead of on the stove top. Can that be done when it calls for sour cream.

Also, the recipe calls for beef tenderloin. Can I substitute a cheaper cut seeing as it will be cooked in a crock pot? If so, which cut would be best? I don't cook with beef very much.

Thank you

I made Slow Cooker Beef Stroganoff with a chuck roast and fresh mushrooms ~ read my review!

[arroz241_11561377]

Yes it can. You would just add the sour cream at the end of the cooking time, just to heat it through...thoroughly, you just don't want it to boil. Having raised polled herefords, I would never waste fillets / tenderloin cuts in a recipe that calls for a lengthy cooking time, and in a recipe like this you certainly could use a much cheaper cut of beef. If you use chuck, try and trim, ie: cut away as much fat and grissle as possible. I'm not a fan of the round, (it's the lean hip muscle) but it could be used, do to the long cooking time. Hope this helps.

[DeeDee]

Thank you - it sure does help. My husband recommended I try flank steak. What do you think of that?

[arroz241_11561377]

Kerfuffle-Upon-Wincle

That looks just like what I make, only your picture makes it look yummier.

[arroz241_11561377]

You could use flank, (it too,could withstand the longer cooking time) but I would go for whatever is cost-effective.

[Chocolatl]

Flank steak would work on top of the stove, but I'm not sure it would stand up to the long, slow cooking in a crock pot. It is also, as arroz pointed out, a bit too pricey. Chuck would be a good choice.

[Zeldaz]

Traditional Beef Stroganoff is made with a high-quality lean cut (usually tenderloin), which is sliced thin and seared quickly before assembling with the sauce. A crock pot braises food, and you will not really have the same dish, but a stew. It will be tasty, but it's not going to be the same dish or the same experience. Sour cream will usually curdle/separate with long heating, so it is normally added at the end of the cooking, no matter what the method.