Beef Stroganoff
This family-pleasing Stroganoff starts in a skillet, then cooks all day while you’re away.
—SARAH VASQUES MILFORD, NH
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 7 SERVINGS
2 pounds beef top sirloin steak, cut into thin strips
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
2 teaspoons ground mustard
1 teaspoon sugar
1 1/2 cups (12 ounces) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional
1. In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from the pan. Transfer the meat and drippings to a 3-qt. slow cooker.
2. In same skillet, saute portobello mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to the slow cooker; stir to combine.
3. Cover and cook on low for 6-8 hours or until the meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.