Beef Stroganoff

MNAnn's Note:

Yummy and EASY! This recipe is great with a green salad and steamed vegetables. I'm not sure from where I clipped this recipe from but it gives credit to Heidi Stavenger.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 1 (2 -3 lb) beef roast
• 1/2 cup red wine
• 2 bay leaves
• 1/2 teaspoon basil
• 1/2 teaspoon marjoram
• salt and pepper
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 2/3 cup sour cream
• cooked rice or egg noodles

Directions:

1. Place beef, wine, bay leaves, basil, marjoram, salt and pepper in crockpot. (I always go heavy on the basil and marjoram) Cook on low for 8-10 hours. Remove bay leaves from crockpot and discard.
2. Remove cooked beef from crockpot and cut into small pieces (I found that if it cooks long enough, I can just stir it up and it falls apart - less mess!). Stir soup (I use whatever "cream of" soups are on hand) and sour cream into cooking juices, then return beef to crockpot and simmer on high for 15-20 minutes. Serve beef with sauce over cooked rice or egg noodles.
3. Doubles easily!