3 pounds beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions, thinly sliced and separated into rings
2 4-oz cans sliced mushrooms drained or 1/2 lb fresh mushrooms
10 1/2 ounces condensed beef broth (1 can)
1/4 cup dry white wine
1 1/2 cups sour cream
1/4 cup flour
hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley
Servings: 8
1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
2. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in Crock pot; stir in onion rings and mushroom.
3. Before serving combine sour cream with 1/4 cup flour; stir into crockpot. Serve Stroganoff over hot buttered noodles; garnished with minced parsley.
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions, thinly sliced and separated into rings
2 4-oz cans sliced mushrooms drained or 1/2 lb fresh mushrooms
10 1/2 ounces condensed beef broth (1 can)
1/4 cup dry white wine
1 1/2 cups sour cream
1/4 cup flour
hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley
Servings: 8
1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
2. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in Crock pot; stir in onion rings and mushroom.
3. Before serving combine sour cream with 1/4 cup flour; stir into crockpot. Serve Stroganoff over hot buttered noodles; garnished with minced parsley.
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