Beef Stroganoff
I use a “hybrid” method to make this – assembling the sauce in a 12″ sauté pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you’ll need to…