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Crockpot Beef Stroganoff

1 lb stew beef cut in chunks
1 packet Lipton onion soup mix
1 can cream of mushroom soup
2 cups red or burgundy wine

In a crockpot put all ingredients. Cook on Low for 8-10 hours.

If desired, stir in a bit of sour cream before serving over hot
buttered egg noodles. Enjoy with a green salad and warm crusty


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Tasty and easy, but a wee bit salty, February 20, 2005 - 02:44 AM
Reviewer: Rocky Mulligan from Eureka, Calif.
I was looking for a very simple beef stroganoff recipe, and this one fit the bill. I bought all the ingredients, and then realized I didn't have a crock put. So I cooked it slowly on the stove for about five hours. I started the recipe on medium high heat on an electric range. When it boiled, I lowered the temperature to the lowest low and stirred it frequently. The meat came out extremely soft and tender. The wine, soup and dry onion soup mix turned into a thick, rich gravy. Very nice. It was slightly salty, but good. No regrets.

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