* CROCK POT BEEF STROGANOFF *


Best of all, moody kitchen helpers sometimes love to help prepare this dish from start to finish!

* Ingredients
 
° pound of beef (any cut will work, cuts are thinner when using hard meat)
° 1 cup mushrooms (sliced, here we're using white mushrooms but we're also using baby portabellos)
° 1 cup all-purpose flour
° 2 tablespoons vegetable oil
° 11 cups water (to add beef slug cubes)
° 2 cubes of beef brisket
° ¾ c Worcestershiresauce (seriously...I usually use half bottle! *When using Heinz Worcestershire sauce as in this recipe, start with c when using Lea & Perrins)
° 1 lb / 16 oz sour cream
° Half a teaspoon pepper
° Half a teaspoon of salt
° ½ teaspoon onion powder
° Half a teaspoon of paprika
°  3 cups pasta (3 cups dry egg noodles - cooked, drained, and rinsed)

* Directions :

Cut the beef and mushrooms into slices.Heat  skillet with vegetable oil on  heat.
Placing steaks in  bowl of flour, coat them with flour, & adding them to hot oil in the skillet. Adding spices: salt, pepper, paprika & onion powder. Cooking, 1 to 2 min, long enough to moisten flour with oil also broth. Adding mushroom slice also keep cooking to steaks are golden round edges.When meat is cook, heat water with snail cubes in microwave for 2 min, stir & heat for other min . Stirring again, & adding to skillet once steaks are ready. Adding Worcestershire-sauce & mix.
Bring sauce to boil, & reduce the heat & simmer about 8 to 10 min . We remove from the heat when the sauce becomes a little thick and sour cream is added. Stirring in sour cream to equally distributed in cream sauce.
Serving beef stroganoff directly, either with pasta or on cook (and buttered, optional) noodles. Decorate with chop parsley, if wanted .

Enjoy !