In a slow cooker combine the flour and spices. Place the sliced beef
into the flour mixture and stir until well coated.
Add onion, mushrooms, sherry, beef broth and cook on low for 8
hours or until meat is tender. Stir in sour cream and parsley and cook
for an additional 15 minutes.
Serve over wide noodles. NOTE- For 2 people, only use one pound of beef but keep everything
the same. Keep on low for about 8 hours. I mixed Corn Starch and beef broth which thickened
the juices nicely, then I added the sour cream and parsley.
Originally Submitted
2/10/2016
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