Sunday, December 19, 2010

Crockpot Slow Beef Stroganoff

Makes: 6 servings Ready in 4½ hours


2 lb. boneless beef chuck steaks cut into one-inch pieces
1/4 cup of all-purpose flour
10 oz. Green Giant sliced mushrooms, drained
1 (4 tbsp.) envelope Lipton beefy onion soup mix
1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) container light sour cream
8 oz. your choice of pasta or egg noodles


In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions (I always cook mine in chicken broth). Stir in sour cream and noodles. Add salt and pepper to taste.

Submitted by Phyllis Adelle Sherer

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