Slow Cooker Beef Stroganoff Recipe

By traciesparks

No more standing and stirring at the stove. This creamy Stroganoff preps in a skillet, then cooks all day while you’re away. —Sarah C. Vasques, Milford, New Hampshire


I have substituted blackberry wine for the port wine and then I don't add sugar. This is amazingly good! YUM!

This is one of the easiest and best tasting stroganoff recipes I've ever made. I use the beef broth instead of the wine and only add one 8oz. container of sour cream and it is still delish....try it

Ingredients

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 tablespoons olive oil
• 1 cup water
• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 tablespoons butter
• 1/4 cup port wine or beef broth
• 2 teaspoons ground mustard
• 1 teaspoon sugar
• 1-1/2 cups (12 ounces) sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

Preparation

Step 1

In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

Nutrition Facts: 1 cup (calculated without noodles) equals 418 calories, 25 g fat (12 g saturated fat), 100 mg cholesterol, 812 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein.

Slow Cooker Beef Stroganoff published in Taste of Home August/September 2010, p61