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Stroganoff Stew - 8Qt. Slow Cooker |
www.opencountrycampware.com |
2-1/2 lbs. top round roast, cubed 3 Tbs. flour 3 Russet potatoes, cube, parboil 2 lg. onions 1 (8oz.) bag frozen peas 2 (10.5 oz.) cream of mushroom soup 1 cup red wine 1 (4 oz.) can sliced mushrooms, drained 1 tsp. ground black pepper
Coat inner walls of cooking pot with non-stick spray or cooking oil. Combine beef cubes with the flour in the cooking pot. Layer the potatoes on top of the beef then the onions and peas.
In a medium bowl, mix the soup, wine, mushrooms and black pepper and spread evenly over the meat dish. |
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Stroganoff Stew - 8Qt. Slow Cooker |
www.opencountrycampware.com |
Cover and cook on LOW setting for 6 to 7 hours |
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