1 1/4 to 1 1/2 lb beef rump roast (cut into small bite-sized pieces)
2 T water
1/2 cup Shirley J Universal Sauce
2 cups water
1/2 cup sour cream
1 cup freeze-dried mushrooms
Place pieces of roast in slow cooker. Sprinkle beef seasoning over meat and stir to coat. Pour 2 tablespoons of water over the meat and stir, really getting the seasoning coated into the meat. Combine Universal Sauce and 2 cups water in saucepan. Whisk and bring to a slow boil. Pour into the slow cooker. Cover and cook on LOW for 6-8 hours, or until meat is very tender. Add in sour cream and freeze-dried mushrooms (you don’t need to reconstitute them). Cover and cook for another 10-15 minutes. Serve over rice or noodles.
I bought a beef bottom round roast that was on sale for $1.87 lb and wanted to use it somehow in the slow cooker. I ended up making a stroganoff…pretty much my favorite thing ever. I used the Shirley J universal sauce, yet again, and also the beef seasoning. The seasoning was wonderful! It is made specifically for slow cooker and dutch ovens. I also used my new favorite thing…freeze-dried mushrooms. They are seriously so close to fresh but they don’t go bad and they are much cheaper. If you love fresh mushrooms but are discouraged by the price, I highly recommend picking up some. I bought mine at Home Storage Basics in American Fork. This was a wondeful stroganoff and my husband LOVED it. I think any type of red meat I make is pretty much a winner in his eyes. 4 stars.