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
- 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!