Slow-Cooker Beef Stroganoff

Ingredients

• 1 3/4 pounds boneless beef round steak, cubed
• 1 tablespoon canola oil
• 1/2 cup red wine or beef broth
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 10 3/4-oz. can cream of mushroom soup
• .9-oz. pkg. onion-mushroom soup mix
• 8-oz. pkg. sliced mushrooms
• 1/2 cup sour cream
• 8-oz. pkg. wide egg noodles, cooked
• 2 tablespoons butter, softened
• Garnish: minced fresh parsley

Preparation

1. Brown meat in one tablespoon oil in a Dutch oven over medium-high heat 8 to 10 minutes. Add wine or broth to pan, stirring to loosen particles from bottom of pan. Combine flour and seasonings in a 3- to 4-quart slow cooker. Place browned meat and mixture from pan on top; toss to coat. Add mushroom soup and soup mix; stir until blended. Stir in mushrooms.
2. Cover and cook on high setting 3 to 3 1/2 hours or on low setting 6 to 7 hours or until meat is tender. Stir in sour cream; cover and cook until thoroughly heated. Serve over noodles tossed with butter; sprinkle with parsley, if desired.