Beef Stroganoff -Slow Cooker

By lindaauman

From Lisa's Carolina Kitchen!

Ingredients

• 1.5 cups sour cream
• 1 cup beef broth
• 1 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 4 tablespoons all purpose flour
• 1.5 lbs. of boneless chuck steak (cut in 2 inch strips)
• 2 tablespoons of vegetable oil
• 8 oz. package fresh mushrooms (sliced)
• 1 medium sweet onion (chopped)
• 1 pkg. extra-wide egg noodles

Preparation

Step 1

In a crockpot, combine sour cream, beef broth, mushroom soup, Worcestershire sauce, salt, pepper, garlic powder, and flour; stir until well blended. Cover and turn on high while completing the next step.

In a frying pan on medium heat, brown steak vegetable oil. Add mushrooms and onion to the browned meat and sauté together until onions are a golden brown and mushrooms are tender. Add the meat mixture in the pan to the sauce in the crockpot. Turn to low and cook 4-6 hours with a tight lid. Serve over extra-wide egg noodles, cooked as directed on package.