Beef Stroganoff In The Slow Cooker

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.

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.
Credit: Foodista

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