Beef Stroganoff In The Slow Cooker
By: Andie Mitchell
Published: Friday, May 28, 2010 - 11:26am

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.

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.

Comments:
bob armbrecht

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