The slow cooker hasn’t been out of the cupboard for a while, but for some reason, cooler weather makes me want to fire it up. I found a recipe for beef stroganoff and decided to give it a shot. One of the reasons I love the slow cooker is because you simply dump everything in and wait for it to finish. This recipe turned out to be a bit more work than that but it was pretty good. This one is from the Taste of Home magazine.
- 2 lbs beef top sirloin steak, cut into thin strips
- 3 Tbsp. olive oil
- 1 cup water
- 1 envelope (1.5 oz) beef stroganoff seasoning for the slow cooker
- 1 lb sliced baby Portobello mushrooms (that seemed like a lot so I only used have and it seemed about right to us)
- 1 small onion, chopped
- 3 Tbsp. butter
- 1/4 cup port wine or beef broth
- 2 tsp. ground mustard
- 1 tsp. sugar
- 1.5 cups (12oz) sour cream
- Hot cooked egg noodles
- Minced fresh parsley, optional
In a large skillet, brown meet in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt slow cooker.
In the same skillet, sauté 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.
Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.