Beef Stroganoff

By rsink

Ingredients

• 2 lbs. beef top round steak -- trimmed of fat
• 1/2 lb. fresh white mushrooms -- sliced
• 1 bunch scallions-- chopped
• 1 medium onion -- sliced
• 1/4 teaspoon dried thyme leaves
• 1/4 cup cooking sherry
• 3/4 cup homemade/canned beef broth
• 3/4 teaspoon dry mustard
• 1/4 teaspoon garlic pepper (I just mix garlic powder and cracked black pepper
• 1 1/2 cups sour cream
• 1/2 cup quick-mixing flour -- such as Wondra (can also use all purpose flour or a gluten-free all purpose flour blend)

Details

Servings 6
Preparation time 30mins
Cooking time 510mins

Preparation

Step 1

Cut the beef into thin slices across the grain. Place in a 3 1/2 or 4 quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well. 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. 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.