Slow-Cooker Beef Stroganoff
By carvalhohm
Rate this recipe
4.5/5
(26 Votes)
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.
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