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Slow Cooker Beef Stroganoff

Servings: 4 to 6 servings
Author: Jennifer Locklin

Ingredients

  • 2 pounds beef sirloin steak cut into bite size pieces
  • 1 cup chopped onion
  • 1 packet onion soup mix
  • 2 cans cream of mushroom soup
  • ¼ cup Worcestershire sauce
  • 2 teaspoons dried rosemary
  • 1 teaspoon fresh thyme leaves minced
  • 1/2 teaspoon pepper
  • 16 oz package sliced mushrooms
  • 1 cup sour cream
  • 1 package wide egg noodles cooked

Instructions

  • In a 3 ½ to 4 ½ quart slow cooker, combine all ingredients, except noodles and sour cream. Cover and cook on low for 6 to 8 hours or until meat is very tender.
  • Before serving time, cook noodles until done, drain and toss with 2 tablespoons butter or margarine.
  • While noodles are cooking, stir in sour cream to meat mixture and mix until combined. Adjust with salt and pepper to taste. Serve meat mixture over hot buttered noodles.