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CROCKPOT BUDGET BEEF STROGANOFF




List of Ingredients



• 2 LBS. ROUND STEAK
  
• 1 1/2 CUPS BEEF STOCK
  
• 1 TEASPOON SALT
  
• 1 TABLESPOON CATSUP
  
• 1/8 TEASPOON PEPPER
  
• 2 TABLESPOONS DRY WHITE WINE
  
• 1 ONION SLICED
  
• 1/4 LB. FRESH MUSHROOMS
  
• 1/4 TEASPOON GARLIC SALT
  
• 1 TABLESPOON WORCESTERSHIRE SAUCE
  
• 1 CUP SOUR CREAM
  
• 1/3 CUP FLOUR
  






Instructions



1. CUT STEAK INTO 1/4" STRIPS. COAT WITH SALT AND PEPPER. DROP INTO THE BOTTOM OF CROCKPOT WITH ONIONS.
   
2. MIX GARLIC, SALT, WORCESTERSHIRE SAUCE, BEEF STOCK, AND CATSUP. POUR OVER MEAT. COVER AND COOK ON LOW FOR 6 TO 8 HOURS OR UNTIL MEAT IS TENDER.
   
3. TURN CONTROL TO HIGH AND ADD WINE AND MUSHROOMS.
   
4. DISSOLVE FLOUR IN A SMALL AMOUNT OF WATER TO MAKE A PASTE. ADD TO MEAT MIXTURE, STIRRING UNTIL BLENDED. COOK ON HIGH FOR 15 MINUTES OR UNTIL SLIGHTLY THICKENED. STIR IN SOUR CREAM, TURN OFF HEAT.
   
5. SERVE WITH RICE OR NOODLES.