In a bowl or plastic bag, combine flour, salt
and pepper. In batches, add beef to seasoned
flour and toss to coat. In a large nonstick
skillet, heat oil over medium-high heat. Add
beef in batches and cook for 5 to 7 minutes or
until browned on all sides. With a slotted
spoon, transfer beef to slow cooker; add
mushrooms and onions.
In a 2-cup measure, combine beef stock,
Worcestershire sauce, tomato paste, paprika and
mustard, mixing well. Pour into slow cooker.
Cover and cook on low for 8 to 10 hours or on high
for 4 to 6 hours, until bubbling. Stir in sour
cream and serve over hot noodles.
Originally Submitted
1/22/2016
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