October 27, 2011

Beef and Button Mushroom Stroganoff

As we're approaching winter (it's already snowed in parts of Wisconsin), it's time to utilize the crock pot for warm meals again. Who am I kidding-it's time to use the crock pot because I can cook without needing to be hovering over the stove or oven, which doesn't always work with a 6-week old.

This recipe for stroganoff turned out well, and we liked the addition of onions.

Beef & Button Mushroom Stroganoff
3 lbs. beef stew meat
1/2 cup flour
2 tsp. salt
1 tsp. pepper
2 medium onions, sliced
20 button mushrooms, sliced
1 1/2 cups beef broth
1/4 cup dry white wine
1 tsp. Worcestershire sauce
1 1/2 cups sour cream
1/4 cup flour
4 cups egg noodles, cooked and drained

Combine flour, salt and pepper. Coat beef in flour mixture, and then place in slow cooker. Add remaining ingredients, except sour cream, 1/4 cup flour and egg noodles. Cook on low 8 to 10 hours or high 4 to 5 hours. Combine sour cream and flour together, and add to beef mixture. Cook an additional 10 minutes. Serve over noodles.

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