Recipe(tried): Beef Stroganoff (crock pot)

Beef Stroganoff
(if using a newer crockpot, check for doneness after 4-6 hours on LOW)

3 pounds beef round steak 1/2 inch thick (partially frozen for easy slicing)
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon thyme leaves
2 medium onions thinly sliced and separated into rings
2 cans (4oz each) sliced mushrooms drained or 1/2 lb mushrooms, sliced
1 can (10 1/2 oz) condensed beef broth (I use Better Than Bouillon double strength)
1/4 cup dry white wine
1 1/2 teaspoons Worcestershire Sauce
1 1/2 cups sour cream
1/4 cup flour
3 tablespoons fresh minced parsley
hot buttered noodles or fluffy rice

Trim all excess fat from steak and cut meat into 3-inch strips about 1/2 inch wide. Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss with steak strips to coat thoroughly. Place coated steak strips in CrockPot; stir in onion rings and mushrooms. Add beef broth, wine and Worcestershire Sauce; stir well. Cover and cook on Low setting for 8 to 10 hours.
Before serving, combine sour cream with 1/4 cup flour; stir into CrockPot.

Serve Stroganoff over hot buttered noodles; garnish with minced parsley. Add additional sour cream if desired.

Pam
"Stressed is desserts spelled backwards!"

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