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    CP Beef Stroganoff

    Source of Recipe


    Makes 4 servings

    1 1/2 pounds top round steak, cut into bite sized strips
    salt and pepper to taste
    1/2 onion, chopped
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (8 ounce) can canned mushrooms
    1 cube beef bouillon
    1/4 cup wine
    1 tablespoon all-purpose flour
    1/4 cup water
    1 clove garlic, minced
    1 teaspoon Worcestershire sauce
    3/4 cup sour cream
    1/2 cup chopped fresh parsley (I just dumped in some dry parsley, I also added some paprika too)

    Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Than add the onion, soup, mushrooms and bouillon. In a separate small bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley. Serve over hot, buttered noodles.




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