Beef And Button Mushroom StroganoffFrom hungrybear 5 years ago
- 3 pounds boneless sirloin or beef round steak, cut into thin strips shopping list
- 1/2 cup flour shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 2 medium onions, thinly sliced into rings shopping list
- 20 fresh button mushrooms shopping list
- 1 1/2 cups beef broth shopping list
- 1/4 cup dry white wine shopping list
- 1 teaspoon Worcestershire sauce shopping list
- 1 1/2 cups sour cream shopping list
- 1/4 cup flour shopping list
- 4 cups egg noodles, cooked and drained shopping list
- 2 tablespoons fresh parsley, minced shopping list
How to make it
- Dredge the beef strips in the flour, salt and pepper. Place the coated beef strips in the Crock-Pot® Slow Cooker. Add the onions, mushrooms, beef broth, wine, and Worcestershire sauce.
- Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
- Before serving, combine the sour cream and flour thoroughly, and add to the stoneware contents. Mix well and let cook for an additional 10 minutes.
- Serve over the egg noodles. Garnish with the parsley.
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