Ingredients:
- 2 to 3 pounds top round or other lean roast, cut in cubes 1 1/2- to 2-inches
- 1/4 cup flour
- 1 1/2 teaspoons paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon celery seed
- 2 tablespoons oil
- 1/2 cup red wine
- 1 tablespoon red wine vinegar, or balsamic
- 2 medium onions, coarsely sliced or chopped
- 3 to 4 ribs celery, sliced 1/2-inch
- 1 can condensed golden mushroom soup
- hot cooked noodles
Preparation:
Place the onion and celery in the bottom of the slow cooker/Crock Pot. Combine flour, paprika, salt, pepper, and celery seed in a plastic bag. Shake beef to coat thoroughly. In a large skillet, heat the oil; brown the beef. Place browned beef in the slow cooker/Crock Pot. Add red wine to the hot skillet and stir to dislodge any browned bits. Pour over the beef along with the vinegar, then pour on the mushroom soup. Cover and cook on low for 8 to 10 hours. Serve over hot cooked noodles. Serves 4 to 6.
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Crockpot Beef Stroganoff Recipes
Slow Cooker Beef Recipes Index
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