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Slow-Cooker Beef Stroganoff

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    7 servings

Ingredients

  • 2 pounds beef top sirloin steak, cut into thin strips
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 envelope (1-1/2 ounces) beef Stroganoff seasoning for the slow cooker
  • 1 pound sliced baby portobello mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup port wine or beef broth
  • 2 teaspoons ground mustard
  • 1 teaspoon sugar
  • 1-1/2 cups sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional

Directions

  • 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.
  • 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.
  • 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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