Beef Stroganoff

By pmfox

From The Best Slow Cooker Cookbook Ever by Natalie Haughton

Ingredients

• 2 lb beef top round steak, trimmed of fat
• 1/2 lb white mushrooms, fresh and sliced
• 1 bunch scallions, chopped\
• 1 med onion, sliced
• 1/4 tsp thyme, dried
• 3/4 cup dry sherry
• 3/4 cup beef broth
• 3/4 tsp dry mustard
• 1/4 tsp garlic pepper
• 1 1/2 cups sour cream
• 1/2 cup quick mixing flour, (Wondra)

Details

Servings 6

Preparation

Step 1

Cut the beef into thin slices across the grain. Place in a 3 11/2 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 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 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.