Beef Stroganoff using a slow cooker!

I am not much of a writer, so its hard for me to come up with a story to write behind my recipes. I came across this recipe when my friend Shireen Sequeira at www.ruchikrandhap.com asked me if I knew what a slow cooker was, and what kind of dishes would one cook in a slow cooker. I did, and instead of trying to explain it to her, I just did a google search and this is the first recipe I came across on www.allrecipes.com. I have never really eaten beef stroganoff before so I am not even sure that this is what it is supposed to taste like!  It did taste very good.I had to make several modifications to the original recipe to better suit my taste buds. I hope you get a chance to enjoy this dish as much as I did. My 4 year old son Lucas, said it was the best thing ever.

Cook Time: 8 Hours

Servings: 6

Ingredients:

·         1 ½ lbs. top round steak, cut into strips (I used stewing beef)

·         ½ large white onions, sliced thick.

·         1 (10.75 oz.) can condensed cream of mushroom soup

·         ¼ cup beef stock

·         1 cube chicken bouillon cube (you can use beef as well)

·         4 cloves garlic, minced (use less if you don’t like garlic)

·         1 tbsp. Worcestershire sauce

·         ½ cup red wine

·         1 Tbsp. all-purpose flour.

·         1 Tbsp. Corn Flour

·         8 Oz. fresh cremini mushrooms, sliced thick.

·         12 Oz. sour cream

·         ¼ Cup fresh chives, chopped

·         ½ Cup fresh parsley, chopped

·         Salt and pepper to taste

Method:

·         Season beef with salt and pepper and brown the beef in a skillet with a little oil.

·         Place the beef in the bottom of a slow cooker.

·         Place onion on top of beef, and then add mushroom soup

·         Then add garlic, Worcestershire sauce.

·         In a small bowl, mix together wine, flour, beef broth & bouillon cube.

·         Pour over the beef.

·         Cover and cook on low for 6 hours in a slow cooker.

·         Add the mushrooms, sour cream, chives and parsley,

·         Continue cooking for 2 hours.

Serve hot over fettuccini or egg noodles.