Sunday, August 19, 2007

Beef Stroganoff

1 1/2 lbs. lean beef stweing meat, trimmed of fat.
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/2 lb fresh mushrooms
10 3/4 oz. can cream of mushroom soup
1 c water
1 c sour cream

1. Combine all ingredients except sour cream in slow cooker
2. Cook on low 6-8 hours
3. Stir in Sour Cream
4. Cook on high for a few minutes to heat sour cream.

This saucy dish works well served over no-yolk noodles.

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