Beef Stroganoff Casserole
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
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
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.