Recipe provided by Sally Barton
I am always looking for quick, inexpensive recipes to provide my family tasty meals, the Crock-Pot is an excellent way to accomplish that goal.  As Roger puts it, “This Stroganoff is good to my belly-stomach.” 

Print: Beef Stroganoff

  • Approximately 3 lbs beef steak or roast (whatever looks good & is inexpensive in the meat case)
  • 1/2 cup flour
  • 1 8 oz can beef broth
  • 1/4 tsp white pepper
  • 1/2 tsp dry mustard
  • 1/2 tsp dried Italian seasoning flakes
  • 1 medium onion, sliced thin
  • 1/2 lb mushrooms, sliced

To finish

  • 1/4 cup flour
  • 1 1/2 cup sour cream
  • 12 oz flat egg noodles, cooked al dente 

Trim any fat from the beef and cut meat into 1/2 inch chunks.  Combine 1/2 cup flour, white pepper & dry mustard; toss with beef to coat.  Spray  Crock-Pot with non-stick spray and add meat mixture.  Add onion slices and beef broth.  Cook on low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into contents of the Crock-Pot and allow to warm up for 1/2 hour.  Serve Stroganoff over hot buttered noodles.  Yum, enjoy!