Slow Cooker Stroganoff

Slow Cooker Beef Stroganoff

Beef Stroganoff is one of my favorite all time meals and my Mom always made hers for our family of 7 in an electric fry pan.  So this has been the way I have always prepared it too.  It tastes delicious but if your schedule doesn't allow time for the long version, here is a recipe I found on gooseberrypatch to make your favorite Stroganoff in your slow cooker for 7-8 hours on low that is a real time saver.  Add your noodles and dinner is served.

Serving 6- 

1 3/4 lbs. boneless beef round steak, cut into cubes

1 tablespoon canola oil

1/2 cup red wine or beef broth

2 tablespoons all purpose flour

1/2 teaspoon garlic powder and pepper

1/4 teaspoon paprika, dried oregano, dried thyme, dried basil

10 3/4 oz. can cream of mushroom soup

0.9 oz. package onion-mushroom soup mix

8 oz. package sliced mushrooms  (Can omit)

1/2 cup sour cream

8 oz. package of cooked wide egg noodles

2 tablespoons softened butter

Brown the round steak cubes in canola oil over medium heat for 8-10 minutes in a pan on stove top.  Add wine or both to the pan and stir to loosen the beef bits from the bottom of the pan.  Combine the flour and seasonings in your slow cooker.  Place the browned beef and mixture from the pan on top of seasoned flour and toss to coat.  Add the mushroom soup and dry soup mix and stir until blended.  Stir in mushrooms if desired.  Cover and cook on high for 3 - 3 1/2 hours or low setting for 6-7 hours or until the beef is tender.  Stir in the sour cream, cover and cook until thoroughly heated.  

Serve over the cooked egg noodles tossed with butter.  

Sprinkle with minced fresh parsley (optional)

Every kitchen should have a slow cooker.  Love them!

Happy Tuesday:)