Slow Cooker Beef Stroganoff

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  • 2 pound(s) beef top sirloin steak cut into thin strips
  • 3 tablespoon(s) olive oil
  • 1 cup(s) water
  • 1 envelope(s) beef stroganoff seasoning for the slow cooker
  • 1 pound(s) sliced baby portobello mushrooms
  • 1 small onion chopped
  • 3 tablespoon(s) butter
  • 1/4 cup(s) beef broth or port wine
  • 2 teaspoon(s) ground mustard
  • 1 teaspoon(s) sugar
  • 12 ounce(s) sour cream
  • 1 bag(s) egg noodles


  1. 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.

  2. 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.

  3. 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.
March 2013

This recipe is a personal recipe added by sdwoodfin and has not been tested or endorsed by MyRecipes.

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