Slow-Cooker Beef Stroganoff

By carvalhohm

Ingredients

• 1-3/4 lbs. boneless beef round steak, cubed
• 1 T. canola oil
• 1/2 c. red wine or beef broth
• 2 T. all-purpose flour
• 1/2 t. garlic powder
• 1/2 t. pepper
• 1/4 t. paprika
• 1/4 t. dried oregano
• 1/4 t. dried thyme
• 1/4 t. dried basil
• 10-3/4 oz. can cream of mushroom soup
• 0.9 oz. pkg. onion-mushroom soup mix
• 8-oz. pkg. sliced mushrooms
• 1/2 c. sour cream
• 8-oz. pkg. wide egg noodles, cooked
• 2 T. butter, softened
• Optional: minced fresh parsley

Details

Adapted from scribd.com

Preparation

Step 1

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.