Recipes

Beef Stroganoff 

Ingredients

4 Qt. (Serves 4)

  • 1 lb. Beef Stew Meat, 1-inch pieces
  • 1 tbsp. Flour
  • 1 tbsp. Vegetable Oil
  • 1 4oz. can Mushrooms, drained (reserve liquid)
  • 1 Onion, medium, sliced
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • Dash Marjoram
  • 2 tsp. Dry Mustard
  • 3 tbsp. Catsup
  • 1/2 cup Dairy Sour Cream
    • 6 / 8 Qt. (Serves 8)

      • 2 lbs. Beef Stew Meat, 1-inch pieces
      • 2 tbsp. Flour
      • 2 tbsp. Vegetable Oil
      • 2 4oz. cans Mushrooms, drained (reserve liquid)
      • 2 Onions, medium, sliced
      • 2 tsp. Salt
      • 1/2 tsp. Pepper
      • 1/4 tsp. Marjoram
      • 4 tsp. Dry Mustard
      • 6 tbsp. Catsup
      • 1 cup Dairy Sour Cream
    Directions
    • 1. Roll beef in flour. Brown in hot vegetable oil in cooker.
    • 2. Add enough water to reserved mushroom liquid to measure 1 1/2 cups or 3 cups for the 6 / 8 Qt. recipe.
    • 3. Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.
    • 4. Cover and cook 15 minutes after control jiggles.
    • 5. Cool cooker normally for 5 minutes, then place under faucet.
    • 6. Stir in sour cream and heat through. Serve with noodles.


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