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Slow cooked beef Stroganoff

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Ingredients

  • 2 lbs. beef top sirloin steak, cut into thin strips
  • 3 tbsp. olive oil
  • 1 cup water
  • 1 envelope (1-1/2 oz.) beef stroganoff seasoning for the slow cooker
  • 1 lb. sliced baby portobello mushrooms
  • 1 small onion, chopped
  • 3 tbsp. butter
  • 1/4 cup port wine or beef broth
  • 2 tsp. ground mustard
  • 1 tsp. sugar
  • 1/2 cups (12 0z.) sour cream
  • hot cooked egg noodles
  • minced fresh parsley, optional

Details

Servings 7

Preparation

Step 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 quart slow cooker.

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 the slow cooker; stir to combine.

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.

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