Slow Cook Beef Stroganoff

This recipe was not one I thought I would be cooking on the Saturday of Memorial Day Weekend!  But 2013's start to Summer is a washout - so here it is.  This recipe is fairly straightforward and prep time is minimal, so you can prep it in the morning and have it waiting for dinner after you have spent the day enjoying the weather (ideally.)

Prep Time: 20 Minutes
Cook Time: 6-7 Hours


What you will need:

• 1.5 lbs stewing meat
• 1 tbs olive oil
• 1 medium yellow onion (chopped)
• 1 lb mushrooms (I use a lot. You don't have to.)
• 4 tbs butter
• 1 cup beef broth
• 2 heaping tbs brown or dijon mustard
• 1 tbs sugar
• 1 12 oz can fat free condensed cream of mushroom soup
• 6 oz fat free sour cream
• Egg noodles
• 2 tbs dry or fresh chopped parsley (for garnish)

Let's get cooking!

• Heat olive oil on medium-high heat and add stewing meat
• Brown meat, do not need to cook through completely but make sure most pink is gone
• Add beef broth to pan - I used hot water with Herb-Ox Sodium Free Bouillon powder dissolved in it
• Stir in mustard and simmer for a few minutes
• Transfer to slow cooker set to warm
• Using same pan as you used for the beef, add butter to pan over medium-high heat
• Stir in chopped onion and mushrooms and sauté until soft - about 10 minutes
• Add mushroom mixture to slow cooker and mix
• Sprinkle sugar over top and mix
• Cover and cook on warm for 6 hours
• 10 minutes before serving, stir in cream of mushroom soup and sour cream and prepare egg noodles
• Serve stroganoff over egg noodles, sprinkle parsley to garnish

Enjoy!