This is my recipe for Russian Beef Stroganoff that I have been requested to make for any potluck I went to. Easy and absolutely delicious.




2 lbs. stew beef, cut bite size 1 med. onions, finely chopped 2 beans garlic 1 c. flour 4 tablespoon. butter ½ teaspoon. salt ¼ teaspoon. white pepper 2 teaspoon garlic powder 2 teaspoon. parsley flakes 1 teaspoon. paprika ½ tablespoon. Dijon mustard 1 lb. mushrooms, sliced 2-3 cloves garlic, minced ½ c. Burgundy wine 1 can beef broth 1 c. sour cream 1 lb egg noodles

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Saute onions and garlic & mushrooms in 2 teaspoons butter, just until onions are translucent. Transfer to crock pot.. Keep warm. Mix flour with pepper, parsley, paprika and garlic powder in a zip lock bag and add meat. Shake well. Quickly brown meat in remaining butter. Mix meat with onions and mushrooms, in crock pot. Sprinkle some of the remaining flour mixture to drippings in pan. Stir to make a smooth paste. Slowly add broth & wine, stirring constantly until sauce comes to a light bubble. Sauce should not be thick. Transfer to crockpot. Cook on high for 2 hours, turn to med and cook for additional 2 hours or until meat is tender. Add sour cream. Let stand for 25 minutes on low. Serve over noodles or rice. Serve over hot cooked egg noodles. Serves 4-6 NOTE: I cook my noodles during that last 25 minutes. That way everything is done at the same time. This is delicious.