Paula Deen's Slow Cooker Beef Stroganoff |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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From Cooking with Paula Dean Nov/Dec 2012. Ingredients:
1 tablespoon olive oil |
3 lbs sirloin tip roast, cut into 1 1/2 ' pieces |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 large onion, sliced |
1 (10 1/2 ounce) can beef consomme |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) package cream cheese, softened |
2 tablespoons worcestershire sauce |
1 teaspoon garlic, minced (bottled type) |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
1 (16 ounce) package wide egg noodles |
Directions:
1. In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
2. In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.
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