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Beef Stroganoff

3 pounds Beef round steak 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions thinly sliced and separated into rings
2 cans (4 oz each) sliced mushrooms drained or 1/2 lb mushrooms
1 can (10 1/2 oz) condensed beef broth
1/4 cup dry white wine
1 1/2 cups sour cream
1/4 cup flour, hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley


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 slow cooker; stir in onion rings and mushrooms. Before serving combine sour cream with 1/4 cup flour; stir into slow cooker. Serve Stroganoff over hot buttered noodles garnished with minced parsley

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