| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef round steak; 1/2 inch thick |
| 1/2 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
md |
Onions; thinly sliced and separated into rings |
| 2 |
cn |
(4ox. each) sliced mushrooms, drained, or 1/2 lb mushrooms, sliced |
| 1 |
cn |
(101/2 oz) condensed beef broth |
| 1/4 |
c |
Dry white wine (optional) |
| 1 1/2 |
c |
Sour cream |
| 1/4 |
c |
Flour |
|
|
Hot buttered noodles or fluffy rice |
|
8 |
servings (about 3 quarts) |
INSTRUCTIONS
Trim excess fat from steak and cut meat into 3 inch strips about 1/2 inch
wide Combine 1/2 cup flour, the salt, pepper and toss with steak strips to
coat thoroughly Place coated steak strips in Crock Pot; stir in onion rings
and mushrooms Add beef broth and wine; stir well Cover and cook on Low
setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup
flour; stir into Crock Pot. Serve Stroganoff over hot buttered noodles
I started a little late, so I cooked it on high for 1 hour and then turned
it down to Low. It didn't take but 6 hours. I also didn't have beef broth,
so I stirred beef bouillon into 10 ounces of hot water. It turned out well
Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Nov 19,
1997
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