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Beef Stroganoff Pitas




Source of Recipe


Pillsbury Casseroles & Slow Cooker Meals






List of Ingredients



• 2 1/2 lb. boneless beef top round steak, trimmed of fat, cut into 2-inch pieces
  
• 3 (4.5-oz.) jars Green Giant Sliced Mushrooms, drained
  
• 1 medium onion, halved, sliced
  
• 1 tablespoon beef-flavor instant bouillon
  
• 3/4 teaspoon pepper
  
• 1/8 teaspoon nutmeg
  
• 1/2 cup sour cream
  
• 1/4 cup Pillsbury BEST All Purpose or Unbleached Flour
  
• 8 pita (pocket) breads, cut in half, heated
  






Instructions



1. In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, bouillon, pepper and nutmeg; mix well.
   
2. Cover; cook on low setting for 7 to 9 hours.
   
3. About 15 minutes before serving, in small bowl, combine sour cream and flour; blend well. Add 1/3 cup hot liquid from slow cooker; mix well. Stir flour mixture into beef mixture in slow cooker. Cover; cook on low setting for an additional 10 minutes or until thickened.
   
4. To serve, carefully open warm pita bread halves. Spoon about 3/4 cup beef mixture into each pita half.
   






Final Comments


16 sandwiches; 8 servings