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RED SAUCE STROGANOFF

As I mentioned yesterday, I took two recipes and used them as guidelines to create my own thing.

Grandma Shirley's Red Sauce Beef Stroganoff: http://bakerette.com/red-sauce-beef-stroganoff/

Creamy Tomato & Mushroom Round Steak: http://www.landolakes.com/recipe/905/creamy-tomato-mushroom-sauced-round-steak

Ingredients I used:
3.5 lbs chuck steak, cubed
3 onions
2 tomatoes
1 can Cream of Mushroom Soup
1 can Tomato Soup
2 cans diced tomatoes
3 small cans tomato sauce
1 can mushrooms
1 cup Sour Cream
Tabasco Sauce
Worcestershire Sauce
Minced Garlic
Pepper
Onion Powder
Garlic Powder
Onion Salt
Garlic Salt
Lawry's Seasoning Salt

Slice onions and place with some minced garlic into the slow cooker:



Brown steak in skillet with some minced garlic.  Place into slow cooker over onions.



Mix diced tomotoes, tomato sauce, soups, sour cream, worchestire sauce, Tabasco, minced garlic, mushrooms and seasonings in a bowl:


Add to slow cooker.  Cook on high for 4 hours or on low 8-10 hours.  I opted for high because I don't have 8-10 hours.  As you can see, I made too much sauce, so I had to keep an eye on it so it didn't boil over.


 Mix flour and water together and mix into sauce.  The recipe says to turn the slow cooker up to high and leave for 20 more minutes.  Because I made too much, I transferred it to a pot on the stove, added the flour and water and let simmer for 20 minutes.


Serve over egg noodles, rice or potatoes.

It was good, but I found it a bit too tomatoey (is that a word?)and kind of bland.  Next time I would use less tomato sauce.

 Update 1/19/14:

 When I originally made this, there was so much leftover I froze it.  My idea was to, in the future, try to doctor it up to taste better.  I finally got around to that today.  I wanted to record it so if I attempt to make Red Sauce Stroganoff again, I will be able to get a better idea of how to make it right the first time.

 One thing I learned is that I am much better at making a sauce like this in a pan on the stove than I am in a crockpot.  It allows me to taste as I go along, producing a better end result.  Below are my notes of what I did this time.

 I thawed it out and then picked the meat out of the sauce.  I put the meat, fresh raw onions and minced garlic into a pan and let it fry until the onions softened.  I also added pepper, salt, onion powder, red pepper flakes, sage, oregano and thyme.

 I then added some white wine to the pan to deglaze it and let that reduce a little.  I added some beef broth, the rest of the thawed out red sauce and some sour cream and mixed that up.  Next, I added a can of cream of mushroom soup.  I let this simmer for a bit and then tasted it.  I added some more sour cream, sage, oregano, thyme, red pepper flakes and a pinch of sugar.  I kept tasting and adding sour cream until I got the taste right.  I probably used 3/4 cup of sour cream altogether.  I then added a little water mixed with cornstarch to thicken it a little.  I then let it simmer for 10 minutes.

 It was SO much better!  More cream, less tomato taste.  We served it with egg noodle.  Jesse and JJ loved it!

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