Beef And Shiitake Mushroom Stroganoff - Crock-Pot MyTiMe Owner's Manual

Beef and Shiitake Mushroom Stroganoff

INGREDIENTS
2 Pounds London broil beef,
cut into thin strips
1/4 Cup all-purpose flour
1/2 Teaspoon salt
1/2 Teaspoon freshly ground
black pepper
2 Medium yellow onions,
thinly sliced
4 Ounces shiitake mushrooms,
cleaned, woody stems removed,
caps sliced
4 Ounces crimini mushrooms,
cleaned and sliced
1 1/2 Cups beef broth
1/2 Cup dry white wine
1 Teaspoon Worcestershire sauce
1 1/2 Cups sour cream
12 Ounces egg noodles,
cooked and drained
2 Tablespoons fresh parsley, minced
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DIRECTIONS
1. Dredge the beef strips in the flour, salt, and pepper.
2. Place the coated beef strips in the Crock-Pot® slow
cooker. Add the onions, mushrooms, beef broth, wine,
and Worcestershire sauce.
3. Cover; Cook by choosing your Food Type and
Ready At Time*.
4. Add the sour cream to the stroganoff. Mix well and cook
for another 5 minutes on High.
5. Spoon over the egg noodles to serve and
garnish with the parsley.
*
MANUAL MODE COOK TIME:
4-5 hours on HIGH
8-10 hours on LOW
8/16/12 11:04 AM