Slow-Cooker Beef Stroganoff

No more standing and stirring at the stove. This creamy Stroganoff preps in a skillet, then cooks all day while you’re away.

Ingreadient

• 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 sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

Step by step

1. 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.
2. 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.
3. Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.