Beef Stroganoff

1 – 1 ½ pounds Round Steak (I use Top Round more than Bottom, but both are ok!)

1-2 cloves garlic, minced

½ cup onion, chopped

5T Flour

½ t pepper

1 ¾ t salt

1 t paprika

2T Oil (I use EVOO)

1 Can Beef Consume

½ cup water

½ cup sour cream

2T green onions, sliced

Cut fat off of meat and then rub with minced garlic. Heat oil Medium heat in frying pan. Cut in 1/2” x 1” strips cutting against the grain of the meat. Combine flour, pepper, salt and paprika. Roll meat in flour mixture, then brown in the oil. Add onions and cook until transparent. Add remaining flour, consume and water.

Cook 1 ½ hour covered until meat is tender. Then remove some of the juice into a small bowl and whisk in the sour cream. Then add this mixture back into the pan stirring quickly as to not curdle the sour cream. Stir in green onion.

Serve with Egg Noodles or White Rice.

Crockpot directions:

Prepare meat the same way. Add Meat and onion into the frying pan and brown the meat. Then add to the crockpot with all other ingredients EXCEPT the sour cream and green onion. Cook on Low for 4-8 hours (try not to let it go for more than 6). The more it cooks the more tender and fall-apart the meat will be. If the mixture is not thick enough take some of the juice out and put in a sauce pan and add in ¼ cup of Corn starch, adding more is necessary. Combine the mixtures and whisk in sour cream and stir in green onion. Yummy!