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Beef Stroganoff |
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2 pounds beef round steaks, trimmed fat 1/2 pound mushrooms, fresh white, sliced 1 bunch scallion, chopped 1 onion, sliced 1/4 teaspoon thyme, dried leaves 3/4 cup sherry, dry 3/4 cup beef broth, homemade or canned 3/4 teaspoon dry mustard 1/4 teaspoon garlic pepper 1 1/2 cups sour cream 1/2 cup flour, quick mixing, such as Wondra Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Cut the beef into thin slices across the grain. Place in a 4-quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well. 2. 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. 3. 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. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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