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Slow Cooker Creamy French Onion Beef Stroganoff

When you have a busy day and little time for preparing dinner, this stroganoff is an easy and delicious solution.

Slow Cooker Creamy French Onion Beef Stroganoff

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Recipe by Jennifer Course: Main CoursesCuisine: Russian, AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

5

hours 
Calories

300

kcal

When you have a busy day and little time for preparing dinner, this stroganoff is an easy and delicious solution.

Ingredients

  • 3 lbs boneless top sirloin steak, trimmed and cut into thin slices

  • 1 tbsp olive oil

  • 1 tsp Cavender’s Greek Seasoning

  • freshly ground black pepper

  • 1 package / 8 oz fresh mushrooms, sliced

  • 3 shallots, halved lengthwise then sliced

  • 3 tbsp dry white wine, or dry sherry

  • 6 cloves of garlic, minced

  • 1 can / 10.5 oz cream of celery soup

  • 1 can / 10.5 oz cream of mushroom soup

  • 1 can / 10.5 oz French onion soup

  • 1 tbsp Worcestershire sauce

  • freshly ground black pepper

  • 1/4 tsp sugar

  • 1 bay leaf

  • 1/3-1/2 cup sour cream

  • cooked egg noodles

  • 1 tbsp butter

  • fresh minced parsley

Directions

  • Heat olive oil in a large skillet over medium-high heat.
  • Add sliced steak, and season with Greek seasoning and freshly ground black pepper (to taste).
  • Cook until meat is browned and remove to a slow cooker with a slotted spoon.
  • In the same skillet, add the mushrooms and shallots to the pan drippings.
  • Add 3 tbsp. of white wine or sherry.
  • Sauté for about 5 minutes, until vegetables are tender and liquid is reduced by at least half.
  • Add in garlic, and sauté for 30 seconds.
  • Add mixture to the slow cooker with the beef.
  • To the slow cooker, add cream of celery soup, cream of mushroom soup, French onion soup, Worcestershire sauce, freshly ground black pepper (to taste), and sugar, mix well.
  • Add bay leaf.
  • Cover and cook on low for 5 hours, or until meat is tender, stirring occasionally to prevent sticking.
  • At the end of cooking time, stir in sour cream.
  • Cook egg noodles according to package directions to al dente, drain and toss with tbsp. of butter and some fresh minced parsley.
  • Serve stroganoff over egg noodles and garnish with more fresh minced parsley.

Notes

  • Top sirloin steak is my favorite cut for this, but I have also used boneless beef stew meat or boneless sirloin tip roast, cut into cubes with equally great results.
  • Add sour cream until desired consistency is achieved.
  • The sugar might seem like an unusual ingredient, but just a small amount will give balance to the saltier ingredients.

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