Beef Stroganoff In The Slow Cooker

Ingredients

1 pound beef- any cut such as flank steak, sirloin, round steak
1/2 medium onion, sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 pint mushrooms, sliced
1 can cream of mushroom soup (I was able to find an organic brand at Whole Foods)
1 tablespoon soy sauce
2 tablespoons sherry or marsala wine
1 tablespoon Italian seasoning (a blend of basil, thyme,
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
1/3 cup sour cream
4 cups cooked whole wheat egg noodles

Preparation

1
Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker pot.
2
Slice the beef into thick strips.
3
Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf.
4
Pour over the beef and vegetables. Stir to combine all ingredients.
5
Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender).
6
Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken.
7
Serve over egg noodles.

 



Comments

bob armbrecht's picture

i think you should try it with fresh made pasta. i bet it would be wonderful

About

This is a recipe I've made dozens of times. Each and every time is a success. The beef is fall apart tender and the sauce is creamy, rich, and brimming with savory herb flavor. Cooking it all day in my slow cooker is a piece of cake. It's hard to believe that such a simple meal can deliver so much taste satisfaction. And on a cold, damp day, nothing warms me quite like a plate of hearty comfort food.

Yield:

4.0 servings

Added:

Friday, May 28, 2010 - 11:26am

Creator:

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