Slow-Cooker Beef Stroganoff
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 7 servings.
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
Ingredients
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2 pounds beef top sirloin steak, cut into thin strips
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3 tablespoons olive oil
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1 cup water
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1 envelope (1-1/2 ounces) beef Stroganoff seasoning for the slow cooker
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1 pound sliced baby portobello mushrooms
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1 small onion, chopped
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3 tablespoons butter
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1/4 cup port wine or beef broth
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2 teaspoons ground mustard
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1 teaspoon sugar
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1-1/2 cups sour cream
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Hot cooked egg noodles
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Minced fresh parsley, optional
Directions
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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.
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2.
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.
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3.
Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 418 calories, 25g fat (12g saturated fat), 100mg cholesterol, 812mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 32g protein.
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