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BEEF STROGANOFF #3 3 lb. beef round steak, 1/2 inch thick 1/2 c. flour 2 tsp. salt 1/8 tsp. pepper 1/2 tsp. dry mustard 2 med. onions, thinly sliced and separated into rings 2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. ) can condensed beef broth 1/4 c. dry white wine (optional) 1 1/2 c. sour cream 1/4 c. uk/Vinnys-A1-Store Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.

Serve over noodles, potatoes, or rice BEEF BARLEY SOUP 1 pound stew beef 2 cup carrots, sliced thin 1 cup celery, thin sliced 3/4 cup chopped green pepper 1 cup chopped onion 1/2 cup barley 1/4 chopped parsley 3 beef bouillon cubes or equivalent beef base 2 tsp. salt 3/4 tsp. dried basil 2 tbsp. catsup Layer in crock pot: Vegetables and meat then barley and remaining ingredients. Cover with 5 cups water. Do not stir. Cook on low for 9 to 11 hours. Serves 4 to 6. uk/Vinnys-A1-Store Combine first seven ingredients, mix well, add beef.

Bacon, cooked, reserve grease 3 lbs. beef, cubed 1 bottle red wine 1 lb. onion, chopped 1 lb. celery 1 lb. carrots, chopped 2 cloves garlic, chopped Chopped shallots (optional) 1 bay leaf Salt & pepper Flour Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Sauté vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.

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470 Crock Pot Recipes by GoldenStarEbooks editors


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