Beef and Button Mushroom Stroganoff

Yield: 8 servings
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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. 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. 2.Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
  3. 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. 4.Serve over the egg noodles. Garnish with the parsley.
December 2013

This recipe is a personal recipe added by Caldwell1 and has not been tested or endorsed by MyRecipes.

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