Ron’s Beef Stroganoff — Cars 108 Recipe of the Week
Our first official Recipe of the Week comes to us courtesy of retired United States Air Force Sgt. Ron Lathrop, whose recipe for Beef Stroganoff had us all salivating. Get the recipe and submit yours for a chance at being selected as the Cars 108 Recipe of the Week!
You will need:
- 2 lbs chuck, tenderloin, top loin or sirloin tip cut into 12x3x3-inch strips
- 2 cup flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- ½ cup chopped onion
- 2 Tablespoons butter
- 2 cups beef broth
- ¼ teaspoon Paprika
- ½ teaspoon Marjoram
- 4 teaspoons dry mustard
- 2 cans cream of mushroom soup
- 1 clove minced garlic
- 2 lb sliced mushrooms
- 1 cup sour cream
- 3 Tablespoons tomato paste
- 1 teaspoon Worcestershire
- Parsley (optional)
- Poppy seeded noodles, butter noodles, or rice (your choice)
First, dredge beef in flour then brown it by cooking it in butter with the onions. After beef has been browned, add all ingredients except mushrooms, noodles or rice, tomato paste, Worcestershire and sour cream to slow cooker, where it will cook on low for 6-8 hours. Add sauteed mushrooms to cooker an hour before the dish is finished, cook noodles/rice separately and add all remaining ingredients (tomato paste, Worcestershire and sour cream) with 15 minutes left to go. Sprinkle with parsley, serve over butter/poppy seeded noodles or rice with bread. Makes roughly 8 servings.
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