Slow Cooker Beef Stroganoff

Personally, I think a slow cooker is the best way to make beef stroganoff. I've made in in a skillet before and I can never get the meat nice and tender!

Prep: 20 min
Cook: 6 hours
Yield: 7 servings

2 lbs. beef top sirloin steak, cut into thin strips
3 Tbsp. olive oil
1 cup water
1 envelope (1-1/2 oz) beef stroganoff seasoning for the slow cooker
1 lb sliced baby portobello mushrooms
1 small onion, chopped
3 Tbsp butter
1/4 cup port wine or beef broth
2 tsp. ground mustard
1 tsp sugar
1-1/2 cups (12 oz) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and droppings to a 3-qt slow cooker.

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.

Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.