Post by Chris in NM on Feb 16, 2008 14:40:08 GMT -6
[glow=red,2,300]Beef Tip Stroganoff [/glow]from Scott
4 lbs. beef tips, cut down to bite size 2 packets of French’s stroganoff sauce mix 1 packet of McCormick Swedish meatball seasoning and sauce mix 3 cans (8 oz. ea.) pieces & stems mushrooms 1 lb. sour cream 4 c. water 2 c. milk 1 c. (16 oz.) red wine, I used the Alfresco Red 4 tbl. Black pepper 1 pkg. (12 oz.) extra wide egg noodles
Pour water, milk, sour cream, mushrooms (drained) and all 3 seasonings packets in large crock pot. Mix well and put on high.
Cover the bottom of a skillet with EVOO and brown 2 lb. of beef tips at a time. Add ½ c. wine to skillet during browning process for flavor. Add seasonings of your choice. I used Durkee 6 pepper blend, minced onion and garlic salt/powder. Brown meat till done, strain and put in crock pot. Repeat the browning process for the remaining 2 lbs. of beef tips, but do not completely strain off the entire olive oil, wine and seasoning stock. I added probably a cup of the stock to the crock pot along with the second skillet of browned tips.
Once all the ingredients are in the crock pot; add black pepper according to your preference. Stir thoroughly and put on low for 8 hours or high for about 4 hours. Add noodles 30 – 40 minutes prior to serving. Keep in mind that the noodles will absorb the liquids in the pot so if the sauce becomes too thick, just add a little water at a time, stirring thoroughly until you reach your preferred consistency.