Slow Cooker Beef Stroganoff

By nlhartman

This is the hassle-free; no-tending way to make the delicious classic dish. Serve over noodles or rice and top with a sprinkling of chopped parsley for color.

Ingredients

• 2 lb. beef top round steak, trimmed of fat
• 1/2 lb. fresh white mushrooms, sliced
• 1 bunch of scallions, chopped
• 1 medium onion, sliced
• 1/4 t. dried thyme leaves
• 3/4 c. dry sherry
• 3/4 c. beef broth
• 3/4 t. dry mustard
• 1/4 t. garlic pepper
• 1 1/2 c. sour cream
• 1/2 c. quick-mixing flour, such as Wondra

Preparation

Step 1

Cut the beef into thin slices across the grain. Place in a 3 1/2-4 qt. 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 30-40 minuts, or until thickened slightly.