Title: Beef Stroganoff (Crockpot)
Categories: Meat Entree Beef Crockpot
Yield: 1 Servings

2	lb	Beef to round steak, trimmed fat
1/2	lb	Fresh white mushrooms, sliced
1	bn	Scallions, choped
1	md	Onion, sliced
1/4	ts	Dried thyme leaves
3/4	c	Dry sherry
3/4	c	Homemade or canned beef broth
3/4	ts	Dry mustard
1/4	ts	Garlic pepper
1 1/2	c	Sour cream
1/2	c	Quick-mixing flour, such as Wondra

1. Cut the beef into thin slices across the grain. PLace in a 4-quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well.

2. Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high.

3. Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie

previous

next