Crockpot Beef Stroganoff

Ingredients:

• 3 LB beef round steak, cut into strips
• 1/2 cup flour
• 2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. dry mustard
• 2 medium onions, thinly sliced
• 8 oz. fresh mushrooms, thinly sliced
• 10-1/2 oz. beef broth or beef consumme
• 1/4 cup dry white wine
• 1-1/2 cups sour cream
• 1/4 cup flour
• hot buttered noodles, cooked according to package directions
• 3 TBLS. fresh minced parsley

Preparation:
Combine 1/2 cup flour, salt, pepper, and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crockpot. Stir in onions slices and mushrooms. Add beef broth and wine. Stir well. Cover and cook on low setting for 8 to 10 hours. Just before serving, combine sour cream with 1/4 cup flour. Stir into crockpot. Serve stroganoff over hot buttered noodles, and garnish with minced parsley.

~Trish

White Rolls

Ingredients

• 1 1/4 cups warm milk
• 2 scant TBS (2 pkg) active dry yeast
• 3 TBS sugar
• 6 TBS butter, melted
  
• 1 1/4 tsp salt
• 5-6 cups white bread flour

Optional Egg Wash:

• 1 egg
• 1 TBS water (or milk)
  

Heat milk in a saucepan over low heat (or heat it in the microwave) until warm (but not hot). Stir in the sugar and yeast. Let stand until foamy, about 5 minutes. In a large bowl (or bread mixer), stir together 2 cups of the flour and the salt. Add the yeast mixture and butter. Stir well. Gradually add the remaining flour. Knead until smooth and elastic, about 5 minutes. Place dough in a buttered bowl and cover with a cloth. Let rise in a warm place until doubled in bulk, about 45 minutes. Punch down dough and let rest 5 minutes.

Shape as desired. Place on greased baking sheet and let rise. Preheat oven to 350. Wisk together 1 egg and 1 TBS water. Brush egg mixture on rolls just before placing them in the oven. Bake 10-15 minutes or until golden brown.

I usually begin making these rolls about 3 hours before dinner, so they'll be hot when we're ready to eat. If you're having company, be sure to double the recipe! Bon Appetit!

~Tricia Ann