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Beef Stroganoff


2 lbs lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup beef broth
3 tablespoon tomato paste
1 1/2 cup sour cream, mixed with 4 teaspoons flour


Brown ground beef in a large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in slow cooker and stir in salt and pepper and beef broth and tomato paste. Cover and cook on low 6 to 8 hours. Stir in sour cream and flour mixture the last 45 minutes of cooking time. Serve over hot buttered noodles with poppy seeds, or serve with pasta or rice.


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