Mushroom and Beef Stroganoff is an easy dinner recipe for the Bella slow cooker. After cooking the beef and vegetables for several hours, thicken and flavor the dish with sour cream. Serve the stroganoff over hot noodles.
Thinly slice 2 pounds of beef top round. Put 6 tablespoons of flour into a plastic food bag, and add the meat. Shake the bag until the pieces are lightly coated, and then put the meat into the slow cooker. Dissolve 2 cubes of mushroom bullion in 2 cups of boiling water. Add the bullion to the cooker.
Put 1 1/2 cups of finely diced carrots, 4 cups of mushrooms and 1/4 of an onion, finely diced, into the slow cooker. Add 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary and one bay leaf. Stir all ingredients. Cover and cook on the low setting for eight to 10 hours or on high for four or five hours. Then remove the bay leaf.
One-half hour before serving, add 8 ounces of sour cream to the slow cooker. Mix well. Make sure the temperature is on low. In 30 minutes, turn the temperature dial to warm, and add a dash of salt, if desired. Spoon the stroganoff onto cooked egg noodles.