Beef Stroganoff (crockpot) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef to round steak, trimmed fat
1/2 lbs: Fresh white mushrooms, sliced
1 bunch: Scallions, choped
1 medium: Onion, sliced
1/4 tsp: Dried thyme leaves,
3/4 cup: Dry sherry,
3/4 cup: Homemade or canned beef broth,
3/4 tsp: Dry mustard,
1/4 tsp: Garlic pepper,
1 1/2 cup: Sour cream,
1/2 cup: Quick-mixing flour, such as Wondra
Directions:
1. Cut the beef into thin slices across the grain. PLace in a 4-quart
electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry,
broth, dry mustard, and garlic pepper. Mix well.
2. 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.
3. 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 to 40 minutes, or until thickened slightly.
From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins
Publishers, 1995
Entered by: Lawrence Kellie
Source from luhu.jp
electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry,
broth, dry mustard, and garlic pepper. Mix well.
2. 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.
3. 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 to 40 minutes, or until thickened slightly.
From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins
Publishers, 1995
Entered by: Lawrence Kellie
Source from luhu.jp