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Crock Pot Beef Stroganoff Recipe

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This recipe for Crock Pot Beef Stroganoff, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Krista Duderstadt - Keller Williams Realty


1 1/2 pounds lean stew meat
1 cup chopped onion
2 Tbsp chopped fresh parsley
2 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp black pepper
1 8oz package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 cup low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 oz uncooked)

Place meat and next 8 ingredients (through garlic) in a 3 quart crock pot; stir well.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to crock pot; stir well. Cover with lid; cook on high-heat setting for 1 hour. Reduce to low-heat setting and cook 7-8 hours or until meat is tender. Turn crock pot off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.




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