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Ingredients
- 3 to 4 lbs. boneless beef sirloin steak, cubed
- 2 cans (14-1/2 oz. each) chicken broth
- 1 pound sliced fresh mushrooms
- 1 can regular cola
- 1/2 cup chopped onion
- 1 envelope onion soup mix
- 2 tsp garlic powder
- 2 tsps dried parsley flakes
- 1/2 tsp pepper
- 2 envelopes country gravy mix
- 2 cups sour cream
- hot cooked noodles/rice
Details
Servings 12
Preparation
Step 1
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until beef is tender.
With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in sour cream. Serve beef and mushrooms over noodles; top with gravy.
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