Slow-Cooker Beef Stroganoff

Slow-cooked Beef Round Steak in a traditionally flavored Stroganoff Sauce. Served with Sour Cream and Egg Noodles.

Servings: 6

Directions

1. Season steak strips with salt and pepper. Heat a large skillet over medium-high heat and add oil. Once lightly smoking, add beef strips. Using tongs, brown on all sides.

2. Place seared steak and onion in the slow cooker. Mix garlic, Worcestershire sauce, paprika, basil, nutmeg, broth, ketchup and red wine in a bowl. Pour mixture over steak. Cover and cook on low 6-7 hours or until meat is tender.

3. Turn control to High. Add mushrooms. Dissolve cornstarch in sherry and add to the meat mixture, stirring until blended. Cook, covered, on High for 15 minutes or until slightly thickened. Stir in sour cream to taste. Turn off heat.

4. Meanwhile, cook egg noodles according to package directions in lots of boiling salted water. Once tender drain well. Serve Stroganoff over Egg Noodles and sprinkle with fresh chives.

Ingredients

• 2 lb. round steaks, cut into 1/4” strips (can sub Beef Tri Tip or Sirloin)

• ½ tsp. salt

• 1/8 tsp. pepper

• 1 Tbsp. canola oil

• 1 ½ large onions, sliced

• 1 garlic clove, crushed

• 1 tbsp. Worcestershire sauce

• ½ tsp. paprika

• 1 pinch(es) nutmeg

• 1 ½ c. beef broth

• 1 tbsp. ketchup

• 2 tbsp. dry red wine

• ¼ lb. crimini mushroom, fresh, sliced

• 3 tbsp. cornstarch

• 2 tbsp. sherry, madiera or marsala

• 1 8 oz. sour cream

• 12 oz. egg noodles, cooked

• 3 tbsp. fresh chives, minced