Crockpot Beef
Stroganoff by Trevor Bates
A magnificent, inexpensive meal that is absolutely
delicious.
This article sponsored by:
2 lb round steak, cut into 1/4-inch strips
1-1/2 cup beef bouillon
1 teaspoon salt
1 tablespoon ketchup
1/8 teaspoon pepper
2 tablespoon dry white wine
1 onion sliced
1/4 lb fresh mushrooms
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 cup sour cream
1/3 cup flour
Coat steak with salt and pepper. Drop into the bottom of a crock pot
with onion. Mix garlic salt, Worcestershire sauce, bouillon, and ketchup.
Pour over the meat. Cover and cook on low for 6 to 8 hours or until
tender. Turn control to high. Add wine and mushrooms. Dissolve flour in
small amount of water. Add to meat mixture, stirring until blended. Cook
on high for 15 minutes or until slightly thickened. Stir in sour cream;
turn off heat. Serve with rice or noodles.
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