Beef Stroganoff With Wine

2 # CUBED SIRLOIN/OR ROUND STEAK – OR 2# STEW MEAT
8 OZ SLICED MUSHROOMS
½ DICED ONION
16 OZ BEEF STOCK
1 CAN CREAM OF MUSHROOM/ OR CR OF CELERY SOUP
1 TBSP. WORCHESTERSHIRE
SALT  &  PEPPER
6 OZ CONTAINER SOUR CREAM
RED/WHITE WINE
EGG NOODLES/  OR RICE
PARSLEY TO GARNISH

IN HOT SKILLET PUT  SOME OIL IN AND TAKE CUBED MEAT AND PUT IN PLASTIC BAG WITH FLOUR, SALT, PEPPER AND SHAKE TO COVER ALL THE MEAT WITH FLOUR, ADD ONIONS.  FRY THIS TILL BROWN.

TAKE FROM SKILLET AND PUT IN CROCK POT AND ADD ONE CAN BEEF STOCK AND 2 CAN CREAM OF MUSH. OR CELERY SOUP., WORCHESTERSHIRE. AND 8 OZ SLICED MUSHROOMS—SOMETIMES I USE CANNED.

LET COOK 4-5 HOURS ON HIGH—ABOUT 1 HOUR BEFORE SERVING ADD ½ C WHITE OR RED WINE.

When ready to serve, add Sour Cream, several large tablespoons full about 4-6 oz. and stir.

SERVE OVER BUTTERED NOODLES OR RICE—GREAT EASY AND GREAT FOR COMPANY

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