BEEF STROGANOFF IN THE CROCK-POT ENJOY DAN:

BEEF STROGANOFF FOR THE BLOOMS STEM PICKERS by CHEF DAN:

Serves 12

 

INGREDIENTS:

1 cup beef broth

1/4-cup all-purpose flour

2 teaspoon dry mustard

2 pounds lean beef stew meat, cut into 1-inch cubes

1 teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

2 tablespoon olive oil

1 pound mushrooms, sliced

2 (10.25 oz) can cream of mushrooms soup

1 cup cream cheese

4 cups hot cooked egg noodles

 

DIRECTIONS:

1.   With a whisk, stir together, broth, flour, and mustard in a skillet.

2.   Cook over medium-heat, stirring constantly until mixture comes to a boil and thickens, about 2 minutes.

3.   Set aside.

4.   In the same skillet add olive oil and over medium-high heat.

5.   Season meat with salt and pepper and add to the hot skillet, turning once and cook for 2 minutes or until browned on all sides.

6.   Add cooked meat to the crock pot.

7.   Add all other ingredients to the crock-pot except sour cream and noodles.

8.   Pour flour mixture over the top.

9.   Cover and cook on high for 1 hour.

10.                Reduce heat to low and cook for 7-8 hours.

11.                Stir in cream cheese and cook on high for a few minutes or until cooked through.

12.                Serve over hot noodles.

 

ENJOY DAN:                        GRAPE-APPETITE!!