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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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I especially like to use my slow cooker on hot summer days when I want to keep my kitchen cool. Iâm always trying new recipes for different functions, but Stroganoff is a favorite I turn to again and again. - Roberta Menefee, Walcott, New York Ingredients:
2 pounds ground beef, cooked and drained |
2 medium onions, chopped |
1 cup beef consomme |
1 can (4 ounces) mushroom stems and pieces, drained |
3 tablespoons tomato paste |
2 garlic cloves, minced |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup sour cream |
hot cooked egg noodles |
Directions:
1. In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. In a small bowl, combine flour and sour cream until smooth; stir into beef mixture. Cover and cook 1 hour longer or until thickened. Serve over noodles. Yield: 6 servings.
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