Beef Stroganoff

Course : Beef
Serves: 1
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2 pounds beef to round steak -- trimmed fat
1/2 pound fresh white mushrooms -- sliced
1 bunch scallions -- choped
1 medium onion -- sliced
1/4 teaspoon dried thyme leaves
3/4 cup dry sherry
3/4 cup homemade or canned beef broth
3/4 teaspoon dry mustard
1/4 teaspoon garlic pepper
1 1/2 cups sour cream
1/2 cup quick-mixing flour -- such as wondra

Preparation / Directions:

1. Cut the beef into thin slices across the grain. PLace in a 4-quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well. 2. Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high. 3. Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly.

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