2 lbs. beef top sirloin steak, cut itno thin strips
3 T. olive oil
1 c. water
1 envelope (1 1/2 oz) beef stroganoff seasoning for the slow cooker
1 lb. slced baby portobello mushrooms
1 small onion, chopped
3 T. butter
1/4 c. port wine or beef broth
2 t. ground mustard
1 t. sugar
1 1/2 c. sour cream
Hot cooked egg noodles
Minced fresh parsley, optional
Instructions
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/broth, 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.
Originally Submitted
10/13/2012
0 Out of 5 from
0 reviews
You can add this Slow Cooker Beef Stroganoff recipe to your own private DesktopCookbook.