Beef Stroganoff
3 lbs beef round steak 1/2 inch thick
1/2 cup flour
2 tsp salt
1/8 tsp pepper
1/2 tsp 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 throughly. Place coated steak strips in crockpot;
stir in onion rings and mushrooms and cook on low for
up to 8 hours. Before serving combine sour cream with
1/4 cup flour; stir into crockpot. Serve stroganoff over
hot buttered noodles garnished with minced parsley.
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