*  Exported from  MasterCook  *

                             Beef Stroganoff

Recipe By     : The Best Slow Cooker Cookbook Ever
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Crockpots

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef top round steak -- trimmed of fat
     1/2  pound         fresh white mushrooms -- sliced
   1      bunch         scallion -- chopped
   1      medium        onions -- sliced
     1/4  teaspoon      dried thyme leaves
     1/4  cup           sherry
     3/4  cup           homemade/canned beef broth
     3/4  teaspoon      dry mustard
     1/4  teaspoon      garlic pepper
   1 1/2  cups          sour cream
     1/2  cup           quick-mixing flour -- such as Wondra

Cut the beef into thin slices across the grain.  Place in a 3 1/2 or 4 quart
electric slow cooker.  Add the mushrooms, scallions, onion, thyme, sherry,
broth, dry mustard, and garlic pepper.  Mix well.

Cover and cook on the low heat setting about 8 hours, or until the beef is
tender, stirring once, if possible.  Increase the heat setting to high.

Mix together the sour cream and flour until thoroughly blended.  Stir a
little of the hot liquid from the slow cooker into the sour cream mixture,
then stir the sour cream mixture into the slow cooker, mixing well.  Cover
and cook on high 30 to 40 minutes, or until thickened slightly.



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NOTES : We use flank steak instead of top round, much cheaper and just as
good!  This recipe is soooo yummy, it tastes like you slaved and slaved over
the stove!  Magnificient!