Beef Stroganoff

Beef Stroganoff

Uses Crockpot

3-4  lbs  Beef  (Use a small, chunky cut; my preference is Carne Asada.  Chili Grind Hamburger, small chunk Stew Meat, or Beef Tips will also work well)

1/4  Cup  Flour

4  Cups  Beef Broth, divided

1  teaspoon  Worcestershire Sauce

1  can  Cream of Chicken Soup

2-3  teaspoons  Dried Basil

2-3  teaspoons  Dried Minced Onion

Dash Cayenne

Black Pepper to taste

1  Cup  Sour Cream

Cooked Rice or Egg Noodles for serving

Brown Beef in a skillet until browned and slightly 'crusty'.  Drain off fat, stir in Flour until well coated.  Transfer to Crockpot; add 3 Cups Beef Broth, Worcestershire Sauce, Cream of Chicken Soup, Basil, Onion, and Cayenne.  Cook on low for 6 to 8 hours or high for 3 hours.  If the Stroganoff seems too thick, add in the remaining 1 Cup Beef Broth; if too thin, cook for 30 minutes with the lid slightly cracked open.  Stir in Sour Cream and Black Pepper to taste 30 minutes before serving.  Spoon over hot cooked Rice or Egg Noodles and serve with love.

Serves 10-12