BEEF  STROGANOFF

A Quick Crock Pot Meal

Originally published in our WINTER 2000-2001 edition

2 pounds Certified Angus Beef ™ sirloin steak
                  cut into thin strips
Salt
Pepper
3 tablespoons cooking oil
1 10½-ounce can condensed beef broth
1 6-ounce can sliced mushrooms, drained
½ cup water
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 cloves garlic, minced
1 cup dairy sour cream
¼ cup dry white wine
3 tablespoons cornstarch
Hot cooked noodles

Sprinkle meat with salt and pepper. In a large skillet brown half the meat at a time in hot cooking oil. drain off fat. Transfer meat to crockery cooker. Stir in beef broth, onion mushrooms, water, Worcestershire sauce, tomato paste, and garlic. Cover; cook on low-heat setting for 8 to 10 hours. To serve, turn to high-heat setting. Heat till bubbly, 15 minutes. Blend sour cream and wine slowly into cornstarch; stir into meat mixture. Cover and cook 15 minutes longer. Serve over hot noodles.

Makes 8 servings.