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Steak Stroganoff
This slow-cooker recipe makes a traditional dinner completely fuss free. Serve this tender sirloin steak with a flavorful gravy over noodles for a home-style meal that your whole family is sure to request time and again. —Lisa VanEgmond, Annapolis, Illinois
Ingredients
- 3 to 4 pounds beef top sirloin steak, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 pound sliced fresh mushrooms
- 1 can (12 ounces) regular cola
- 1/2 cup chopped onion
- 1 envelope onion soup mix
- 1 to 2 teaspoons garlic powder
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon pepper
- 2 envelopes country gravy mix
- 2 cups sour cream
- Hot cooked noodles
- Minced fresh parsley, optional
Directions
- 1. In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender.
- 2. With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 345 calories, 20g fat (11g saturated fat), 65mg cholesterol, 840mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 29g protein.
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