Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¾

    lbs. boneless beef round steak, cubed

  • 1

    T. canola oil

  • ½

    c. red wine or beef broth

  • 2

    T. all-purpose flour

  • ½

    t. garlic powder

  • ½

    t. pepper

  • ¼

    t. paprika

  • ¼

    t. dried oregano

  • ¼

    t. dried thyme

  • ¼

    t. dried basil

  • 10-¾ oz. can cream of mushroom soup

  • 0.9 oz. pkg. onion-mushroom soup mix

  • 8-oz. pkg. sliced mushrooms

  • ½

    c. sour cream

  • 8-oz. pkg. wide egg noodles, cooked

  • 2

    T. butter, softened

  • Optional: minced fresh parsley

Directions

Brown beef in oil over medium-high heat for 8 to 10 minutes. Add wine or broth to pan, stirring to loosen bits from bottom of pan. Combine flour and seasonings in a 3 to 4-quart slow cooker. Place browned beef and mixture from pan on top; toss to coat. Add mushroom soup and soup mix; stir until blended. Stir in mushrooms. Cover and cook on high setting 3 to 3-1/2 hours or on low setting 6 to 7 hours, until beef is tender. Stir in sour cream; cover and cook until thoroughly heated. Serve over noodles tossed with butter; sprinkle with parsley. Serves 6.


Nutrition

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