Save on Pinterest

Mushroom ‘n’ Steak Stroganoff

Total Time

Prep: 15 min. Cook: 6-1/4 hours

Makes

6 servings

I rely on this recipe when we have family visiting. I put it in the slow cooker in the morning and when we get home from sightseeing all day, it’s ready! —Marilyn Shehane, Colorado Springs, Colorado

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1/4 cup Lipton onion mushroom soup mix
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • Hot cooked egg noodles, optional

Directions

  1. In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
  2. Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
  3. Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.

Nutrition Facts

1 cup: 281 calories, 11g fat (4g saturated fat), 90mg cholesterol, 853mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 32g protein.

Recommended Video