This is for a good size group… I got this recipe from a friend when I went to dinner at her house…there was about a dozen of us.
It is a great meal for when you have company. It can easily be cut in half.
5 lbs. boneless lean beef—cubed or small strips
1/4 cup butter or margarine
2 large onions sliced and quartered
3/4 cup flour
2 1/2 teas. salt
1 teas. garlic pepper ( it calls for regular pepper, but I use this all the time since we used it as the rub.)
4 teas. beef bouillon or 4 bouillon cubes
1 bay leaf
I did about tablespoon of A1 steak sauce because I had and like to use it in some of my recipes.
You do don’t have to use it .
In a large skillet ( I need two) melt the butter–add beef bouillon stir occasionally until no longer pink.
Drain and reserve drippings ( since I knew I didn’t have a big enough skillet to cook in I just poured the drippings into the crock pot)Add the onion to the beef and cook until soft and golden–about 15 min.
Sprinkle with flour and stir gently until flour is absorbed–about one minute.
I added 3 cups of water to the liquid already in the crock pot, then added all the other ingredients—salt, pepper, bouillon, bay leaf ( A1 sauce).
Stir in the meat mixture and cook on low for about 3 hours.
I would add about 1 cup of sour cream to every 2-3 cups of meat–so if I had 2 1/2 lbs. of beef I would use 2 cups ( 5lbs. I would use 4 cups of sour cream).
The stroganoff recipe also calls for mushrooms sautéed in a little butter to be added an additional 1 to 1/2 cup of beef bouillon, depends on how thick you want it.
Put stroganoff on top of cooked noodles and make a green salad and enjoy.