Ingredients
-
3
-
1/2
-
2
-
1/8
-
1/2
-
2
-
2
-
1
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Crock Pot Beef Stroganoff II, , I have been making this recipe for years as I own a copy of the Rival Crock Pot Cookbook, and I cannot say enough about how easy or delicious this recipe is. My family loves it and fights over leftovers. I serve it over Amish wide egg noodles which stand up nicely to the heavy consistency. In my honest opinion, this is exactly how Beef Stroganoff is supposed to be….total perfection!, It’s a keeper! I, like Sweet Madeline, was looking for a recipe that did not contain “cream of something” soups. I did take advice from others that said the spices could be kicked up a notch. Here is what I did: 1 tsp sea salt, 1/2 tsp pepper, 1 tsp dry mustard, 1 Tbsp Worcestershire sauce, 1/2 lb fresh mushrooms, and 2 minced garlic cloves. AWESOME! I think next time I will drop the sour cream back to 1 cup. Also, instead of adding another 1/4 cup of flour at the end, I stirred 1 Tbsp corn starch into the sour cream and added that to the dish. I was a little hesitant on the white wine versus red but it was perfect. We served this over brown rice with a green salad on the side. Thanks so much for posting! My DH loved it!
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Steps
|
1
Done
|
Trim All Excess Fat from Steak and Cut Meat Into 3" Strips About 1/2" Wide. |
|
2
Done
|
Combine 1/2 Cup Flour, Salt, Pepper and Dry Mustard; Toss With the Steak Strips to Coat Thoroughly. |
|
3
Done
|
Place Coated Strips in Crock Pot; Stir in Onion Rings and Mushrooms. |
|
4
Done
|
Add Beef Broth and the Wine or Water; Stir Well. |
|
5
Done
|
Cover and Cook on Low Setting For 8-10 Hours. |
|
6
Done
|
Before Serving, Combine Sour Cream With 1/4 Cup Flour; Stir Into Crock Pot. Serve Over Hot Buttered Noodles or Fluffy Rice. 8 Servings Approx 3 Quarts. |
