Mushroom 'n' Steak Stroganoff Recipe
“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!”
- 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
- 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.
Originally published as Mushroom 'n' Steak Stroganoff in Simple & Delicious January/February 2008, p54
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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