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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 10 |
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A compromise between stew and stroganoff recipes which can be frozen and reheated; no pure dairy items are used. Ingredients:
2 1/2 lbs top round roast, trimmed of fat, cut into 1 inch cubes |
3 tablespoons flour |
3 large russet potatoes, cut into 1 inch cubes, parboil |
2 large onions, chopped |
1 (8 ounce) bag frozen peas |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 cup red wine |
1 (4 ounce) can sliced mushrooms, drained |
1 teaspoon ground black pepper |
Directions:
1. Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
2. Cook for 6 to 7 hours, until beef and potatoes are tender.
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