Beef Stroganoff
INGREDIENTS:
2 lb Beef top round steak;
-trimmed of fat
1/2 lb Fresh white mushrooms;
-sliced
1 bn Scallion; chopped
1 md Onions; sliced
1/4 ts Dried thyme leaves
1/4 c Sherry
3/4 c Homemade/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
2 lb Beef top round steak;
-trimmed of fat
1/2 lb Fresh white mushrooms;
-sliced
1 bn Scallion; chopped
1 md Onions; sliced
1/4 ts Dried thyme leaves
1/4 c Sherry
3/4 c Homemade/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
Cut the beef into thin slices across the grain. Place in a 3 1/2 or 4 quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well.
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.
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.
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.
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.