Black pepper Quote by Joy Bauer

““Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.””

— Joy Bauer