Mushroom and Steak Stroganoff (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I love stroganoff, and this looks easy to put together (and tasty too!) using mostly stuff I always have on hand. Can throw this together in the morning, and come home to a tasty meal! Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon paprika |
1 3/4 lbs beef top round steak, cut into 1-1/2-inch strips |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1/2 cup water |
1/4 cup onion and mushroom soup mix |
2 (4 1/2 ounce) jars sliced mushrooms, drained |
1/2 cup sour cream |
1 tablespoon fresh parsley, minced |
hot cooked egg noodles (optional) |
Directions:
1. In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
2. Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
3. Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened.
4. Serve with or over noodles (if desired, this is how I always eat stroganoff!).
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