BEEF STROGANOFF #6
Crockpot beef stroganoff #6
RussianBeefAdvanced240 min
Ingredients
Servings
6
- 3 pounds beef round steak 1/2" thick (partially frozen for easy slicing)
- 1/2 cup flour
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 3/4 teaspoon dry mustard
- 1/4 teaspoon thyme leaves
- 2 medium onions thinly sliced and separated into rings
- 2 cans (4 oz each) sliced mushrooms drained or 1/2 lb fresh mushrooms, sliced
- 1 can (10 1/2 oz) condensed beef broth (I use Better Than Bouillon double strength)
- 1/4 cup dry white wine
- 1 1/2 teaspoons Worcestershire Sauce
- 1 1/2 cups sour cream
- 1/4 cup flour
- 3 tablespoons fresh minced parsley
- hot buttered noodles or fluffy rice
Instructions
- 1
Trim all excess fat from steak and cut meat into 3-inch strips about 1/2" wide.
- 2
Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss with steak strips to coat thoroughly.
- 3
Place coated steak strips in Crackpot; stir in onion rings and mushrooms.
- 4
Add beef broth, wine and Worcestershire Sauce; stir well.
- 5
Cover and cook on Low setting for 8 to 10 hours.
- 6
Before serving, combine sour cream with 1/4 cup flour; stir into Crackpot.
- 7
Serve Stroganoff over hot buttered noodles; garnish with minced parsley.
- 8
Add additional sour cream if desired.
Tags
crockpotrussianamericanslow-cooker
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