Crock Pot Beef Stroganoff

From: Gold’n Delicious – Junior League of Spokane, page 169

2 pounds round steak, cut into small strips

1 teaspoon salt

1/8 teaspoon black pepper

1 medium (about ½ cup) onion, sliced and rings separated

2 beef bouillon cubes, dissolved in 1 cup hot water

½ teaspoon garlic salt

¼ teaspoon Worcestershire sauce

1 tablespoon catsup

1 tablespoon butter

1 cup (about 4 ounces) mushrooms, sliced

2 tablespoons dry white wine, optional

1/3 cup all-purpose flour

1/3 cup cold water

1 cup sour cream

Cooked noodles or rice

Season steak with salt and pepper and place in the bottom of a crock pot. Top with onion rings. Combine bouillon, garlic salt, Worcestershire and catsup. Pour over meat. Cover and cook on low for 6 to 8 hours.

Melt butter in a skillet over medium heat, add mushrooms and saute for about 5 minutes. Transfer mushrooms to crock pot and add wine, if desired. Dissolve flour in cold water and add to crock pot, stirring until well blended. Increase crock pot heat to high and cook for 15 minutes, or until sauce is thickened. Stir in sour cream and serve over noodles or rice. Serves 6.

Nancy’s Notes: Made Nov. 23, 2009 – Easy and tasty. I used some Guy’s seasoning in addition to what was called for. I cooked on high for first four hours then on low until I added the mushrooms. After I sauted the mushrooms I melted another tablespoon of butter in the pan, added the flour and water to thicken, then added it all to the crock pot. No floury lumps. After 4 hours I worried about the meat not being tender but by the time we ate it was falling apart, very tender.