Classic Beef Stroganoff – Slow Cooker
2 pounds stew beef, cut into bite size cubes
3 Tbsp. flour
1 1/2 tsp. salt
2 Tbsp. butter or margarine
1 medium yellow onion, diced
1 cup beef broth
1 garlic clove, minced or grated
8 oz. sliced mushrooms
1 Tbsp. flour
1 cup sour cream
hot cooked wide egg noodles
Mix together the flour and salt and coat beef well with mixture. Melt butter or margarine in large heavy skillet and add beef. Cook over medium high heat until beef is just browned, flipping so each side gets browned. (Don’t crowd the beef in the pan; cook only as much as will fit easily in the pan. Remove and add more. This will keep the skillet hot and prevent the beef from “steaming.”) Replace all browned beef to hot pan and add onions. Continue cooking on hot, stirring often, until onion becomes just transparent.
Into the slow cooker, add the beef broth, garlic, mushrooms, and 1 tablespoon flour. Add the cooked beef and onions from the skillet and stir gently to combine.
Cover and cook on LOW for 7 to 9 hours. Add sour cream, stirring to combine, and replace cover and continue to cook for 10 to 15 minutes, or until heated through. Serve over hot cooked wide egg noodles.
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