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3 lbs. beef round steak, 1/2 inch thick 1/2 cup flour 2 tsps. salt 1/8 tsp. pepper 1/2 tsp. dry mustard 2 medium onions, chopped 2 - 4 oz. cans sliced mushrooms, drained, or 1/2 lb. fresh mushrooms, sliced
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1 can condensed beef broth (10 and 1/2 ozs.) 1/4 cup dry white wine 1 and 1/2 cups sour cream 1/4 cup flour hot buttered noodles or fluffy rice 3 Tab. fresh minced parsley
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Trim all excess fat from steak
and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup
flour, the salt, pepper and dry mustard; toss with steak strips to coat
thoroughly. Place coated steak strips in Crock Pot; stir in onion rings
and mushrooms. Add beef broth and wine; stir well. Cover and cook on low
setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup
flour; stir into Crock Pot. Serve Stroganoff over hot buttered noodles;
garnish with minced parsley. Makes 8 servings (about 3 quarts).
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more information, please contact us via e-mail at seeger@netset.com
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Crock Pot Beef Stroganoff (LS)