Slow cooked beef Stroganoff
By KarenH
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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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