BELLA 13582 3X1.5QT Oval Triple Slow Cooker with Lid Rests - Manual (Page 51)

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MUSHROOMY BEEF
STROGANOFF
2 lbs. beef top round, thin sliced
6 tablespoons flour
2 cubes mushroom bullion
2 cups boiling water
3 carrots (1-1/2 cups) fine diced
1/4 onion fine diced
4 cups fresh mushrooms, sliced
1/4 tsp. oregano
1/4 tsp. rosemary
1 bay leaf
8 oz. sour cream
salt
egg noodles, cooked
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Cut beef into strips.
Place flour in a plastic freezer bag.
Add beef to the bag and shake until the meat
is lightly coated with flour.
Dissolve bullion in boiling water.
Add all ingredients except sour cream to the cooking pot.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Remove and discard bay leaf.
30 minutes before serving, add sour cream to the cooking pot.
Stir to mix well.
Reduce heat to LOW.
After 30 minutes, turn heat down to WARM.
Add salt to taste.
Serve beef stroganoff over egg noodles.
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