This was really great, smelled wonderful, tasted fabulous and super easy. Meat was very tender and the family loved it. The only difference was that I used red wine instead of white. It was delicious! Will definitely make it again!
Beef and Button Mushroom Stroganoff
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- 1.5 cup(s) beef broth
- 3 pound(s) boneless sirloin or beef round steak, cut into thin strips
- 0.25 cup(s) dry white wine
- 4 cup(s) egg noodles, cooked and drained
- 0.5 cup(s) flour
- 0.25 cup(s) flour
- 20 whole(s) fresh button mushrooms
- 2 tablespoon(s) fresh parsley, minced
- 2 whole(s) onions, thinly sliced into rings
- 1 teaspoon(s) pepper
- 2 teaspoon(s) salt
- 1.5 cup(s) sour cream
- 1 teaspoon(s) Worcestershire sauce
- 1.Dredge the beef strips in the flour, salt and pepper. Place the coated beef strips in the Crock-Pot Slow Cooker. Add the onions, mushrooms, beef broth, wine, and Worcestershire sauce.
- 2.Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
- 3.Before serving, combine the sour cream and flour thoroughly, and add to the stoneware contents. Mix well and let cook for an additional 10 minutes.
- 4.Serve over the egg noodles. Garnish with the parsley.
This recipe is a personal recipe added by Caldwell1 and has not been tested or endorsed by MyRecipes.
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Beef and Button Mushroom Stroganoff Recipe at a Glance
- COURSE: Main Dishes