Recipe: Slow-Simmered Stroganoff (crock pot)

SLOW-SIMMERED STROGANOFF

1/4 cup all-purpose flour
1 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 onion, halved and cut crosswise into 1/4-inch pieces
1 (10 oz.) pkg. sliced fresh mushrooms
1/4 cup red wine
1 1/2 lbs. boneless beef chuck roast, cut crosswise into 1/4-inch thick, 3-inch long slices
TO SERVE:
8 oz. egg noodles
1/4 cup sour cream
fresh thyme sprigs

In 4 quart crock pot combine flour, thyme, salt and pepper. Add beef; toss to coat. Top beef with onions and mushrooms. Pour wine over.

Cover and cook on low setting until beef is tender, about 8 hours.

During last 15 minutes of cooking time cook noodles. Drain; transfer to serving platter.

When meat is done, turn off crock pot. Remove 1/2 cup cooking liquid from meat mixture; stir into sour cream. Stir sour cream mixture back into meat mixture.

TO SERVE:
Top noodles with stroganoff; garnish with thyme, if desired.

Servings: 6
Adapted from source: Woman's World magazine