Mushroom 'n' Steak Stroganoff Recipe

Mushroom 'n' Steak Stroganoff Recipe photo by Taste of Home

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“I rely on this recipe when we have family visiting,” writes Marilyn Shehane from Colorado Springs, Colorado. “I put it in the slow cooker in the morning and when we get home from sightseeing all day, it’s ready!”

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Mushroom 'n' Steak Stroganoff Recipe

Prep: 15 min. Cook: 6-1/4 hours

Yield: 6 Servings

15 375 390

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1/4 cup Lipton onion mushroom soup mix
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 cup sour cream
1 tablespoon minced fresh parsley
Hot cooked egg noodles, optional

Directions

In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired. Yield: 6 servings.

Nutritional Facts 1 cup equals 281 calories, 11 g fat (4 g saturated fat), 90 mg cholesterol, 853 mg sodium, 11 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Mushroom 'n' Steak Stroganoff in Simple & Delicious January/February 2008, p54