Creamy Beef Stroganoff

2 T butter
1 lb. boneless chuck, cut into thin strips
1 C mushrooms, sliced
1 med. onion, chopped
1 C beef broth (soup)
2 tbsp. tomato paste
1 minced garlic clove
Salt & pepper to taste
2 T flour
1 C sour cream
1 (8 oz.) pkg. stroganoff noodles (egg noodles)

In medium skillet, melt butter and brown beef. Add mushrooms and onion; cook until tender. Transfer from skillet to crock pot. Add broth, tomato paste, garlic, salt and pepper. Stir. Simmer on low, covered, stirring occasionally until beef is tender or it is time to eat. Stir in flour blended with sour cream. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened (about 5 minutes). Right before eating, cook noodles according to package directions. Drain noodles and serve Stroganoff over noodles.

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