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Beef Stroganoff


  • 1 1/2 to 2 1/2 pounds boneless beef chunk or round steak
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 to 1 1/2 cups beef bouillon
  • 1 tablespoon ketchup
  • 2 tablespoons dry white wine
  • 1/4 pound sliced fresh mushrooms
  • 1/3 cup flour
  • 1 cup sour cream
  • Rice or noodles, to serve 5-6 people


  1. Cut beef in strips or cubes. Coat with salt and pepper. Place in bottom of slow cooker.
  2. Mix garlic salt, Worcestershire sauce, beef bouillon and ketchup.
  3. Pour over meat. Cover and cook on LOW for 6-8 hours until tender.
  4. Turn up to HIGH. Add 2 tablespoons dry white wine and mushrooms.
  5. Dissolve flour in small amount of water. Add to meat mixture. Stir to blend.
  6. Cook on HIGH for 15 minutes until slightly thickened.
  7. Stir in sour cream. Turn off heat.
  8. Serve with rice or noodles.

Yield: 6 servings

From the kitchen of Martin James – Copenhagen, Denmark,

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