Ingredients
• 2 pounds beef top sirloin steak, cut into thin strips (I used stew meat and cut it up into smaller pieces)
• 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 (I used beef broth)
• 2 teaspoons ground mustard
• 1 teaspoon sugar
• 1-1/2 cups (12 ounces) 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 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.
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