Beef Stroganoff (Slow Cooker)

By McLean

Ingredients

• 3 lbs. beef round steak, 1/2 inch thick
• 1/2 cup flour
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 2 to 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 medium onion, thinly sliced and separated into rings
• 2 (4 oz.) cans sliced mushrooms, drained or 1/2 lb. fresh mushrooms
• 1 can condensed beef broth
• 1/2 cup dry white wine (optional)
• 1 1/2 cup sour cream
• 1/4 cup flour

Details

Servings 8

Preparation

Step 1

Trim excess fat from steak and cut into 3-inch strips about 1/2-inch wide.

Trim excess fat from steak and cut into 3-inch strips about 1/2-inch wide.

Combine 1/2 cup flour, salt, pepper and dry mustard. Toss with steak strips to coat thoroughly. Place coated steak strips in slow cooker. Stir in onion rings and mushrooms. Add beef broth and wine. Stir well. Cover and cook on low setting for 8 to 10 hours.

Before serving, combine sour cream and 1/4 cup flour. Stir this into the slow cooker.

Serve over hot buttered noodles and garnish with minced parsley.