Beef Stroganoff
Submitted by Chef Tom Cooks
3 lb. beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, sliced thin
1/4 cup flour
8 oz sliced mushrooms
1 can condensed beef broth (10.5 oz)
3 tablespoons dry white wine
1 1/2 cup sour cream
Trim all excess fat from steak and cut into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, salt, peppers and dry mustard. Toss with the steak strips to coat. Place coated strips in a crock pot; stir in onion rings and mushrooms.
Add beef broth and wine, stir. Cover and cook on low for 8-10 hours.
Before serving, mix the sour cream with 1/4 cup of flour then stir into the crock pot. Serve with rice or noodles.
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