| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot., Beef | 1 | Servings | |
INGREDIENTS
| 3 | lb | Beef round steak; 1/2 inch thick |
| 1/2 | c | Flour |
| 2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Dry mustard |
| 2 | md | Onions; thinly sliced & separated in rings |
| 2 | cn | (4 oz. each) sliced mushrooms or; drained |
| 1/2 | lb | Mushrooms; sliced |
| 1 | cn | (10 1/2 oz.) condensed beef broth |
| 1/4 | c | Dry white wine; (optional) |
| 1 1/2 | c | Sour cream |
| 1/4 | c | Flour |
INSTRUCTIONS
Trim all 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 dry mustard; 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 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997
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