Slow Cooker Beef Stroganoff |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 7 |
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No more standing and stirring at the stove. This creamy Stroganoff preps in a skillet, then cooks all day while youâre away. âSarah C. Vasques, Milford, New Hampshire Ingredients:
2 pounds beef top sirloin steak, cut into thin strips |
3 tablespoons olive oil |
1 cup water |
1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker |
1 pound sliced baby portobello mushrooms |
1 small onion, chopped |
3 tablespoons butter |
1/4 cup port wine or beef broth |
2 teaspoons ground mustard |
1 teaspoon sugar |
1-1/2 cups (12 ounces) sour cream |
hot cooked egg noodles |
minced fresh parsley, optional |
Directions:
1. In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
2. In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
3. Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.
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