SLOW COOKER BEEF STROGANOFF

SLOW COOKER BEEF STROGANOFF
SLOW COOKER BEEF STROGANOFF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3

    lbs boneless beef round steak cubed or stew meat

  • 1

    tablespoon canola oil

  • 1/2

    cup beef broth

  • 4

    tablespoons flour

  • 1

    teaspoon garlic powder

  • 1

    teaspoon pepper

  • 1/2

    teaspoon paprika

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon dried basil

  • 10.5 oz can cream of mushroom soup

  • 1 oz pkg onion soup mix

  • 8 oz package sliced mushrooms

  • 1/2

    cup sour cream

  • wide egg noodles, prepared

  • 2

    tablespoons butter, softened

Directions

Heat your oil in a large skillet over medium-high heat and add in your beef Stir occasionally to brown your beef on all sides and cook for around 10 minutes Add your broth to the skillet and stir well In a 6-quart slow cooker (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker), mix together your flour, garlic powder, pepper, paprika, oregano, thyme and basil Pour everything from your skillet into your slow cooker and stir well Add in your soup mix and can of soup and stir well Toss in your mushrooms and gently stir them in Cover and cook on low for 6-7 hours or on high for 3-3.5 hours (it is done when your beef is tender) Add in your sour cream, stir and cook until it is heated through Serve over egg noodles that you have tossed in your butter

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