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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 6 |
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From my collection of handwritten recipes. Ingredients:
2 tablespoons oil, plus more if needed |
2 1/2 lbs beef bottom round steaks, cut in 2 inch cubes |
1 teaspoon sweet hungarian paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb fresh mushrooms, sliced |
2 medium onions, sliced |
1/2 cup beef broth (double strength) |
1/4 cup water |
1 tablespoon cornstarch |
1 cup sour cream |
1 teaspoon dried dill |
hot fresh cooked egg noodles |
Directions:
1. In a large skillet, heat oil over medium high heat. Add the beef in batches without crowding, and cook, turning often, until browned on all sides. Transfer to a 3 1/2 quart slow cooker. Season with paprika, salt, and pepper. Stir well. Add the mushrooms and onions to the skillet, and add more oil if necessary. Reduce the heat to medium and cook, stirring often, until the mushrooms have given up their liquid and start to turn brown, about 7 minutes. Add the beef broth and the water, and stir to scrape up the browned bits on the bottom of the skillet. Transfer to slow cooker. Cover and slow cook until the beef is tender, 7-8 hours on low. Using a slotted spoon, transfer the meat and vegetables to a serving bowl, and cover with foil to keep warm. In a small bowl, whisk the cornstarch into the sour cream. Stir in the dill. Stir the sour cream mixture into the slow cooker and cook until the cooking liquid is slightly thickened, about 5 minutes. Pour the sauce over the meat and vegetables and mix gently. Serve immediately, spooning over the noodles.
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