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Mushroom ‘n’ Steak Stroganoff

I rely on this recipe when we have family visiting. I put it in the slow cooker in the morning and when we get home from sightseeing all day, it’s ready! —Marilyn Shehane, Colorado Springs, Colorado
  • Total Time
    Prep: 15 min. Cook: 6-1/4 hours
  • Makes
    6 servings

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

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