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Slow-Cooker Beef Stroganoff

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Slow-Cooker Beef Stroganoff


1 ¾ pound boneless round beef steak, diced
1 tablespoon canola oil
½ cup red wine or beef broth
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
10 3/4-ounce cans of mushroom soup puree
.9 oz / kg onion and mushroom soup mix
8 oz / kg chopped mushrooms
½ cup sour cream
8 oz / kg wide egg noodles, cooked
2 tablespoons softened butter
Garnish with chopped fresh parsley

To make

Thanks to your slow cooker, an unforgettable dish will not require you to spend hours in the kitchen ... only slow cookers."A delicious dinner that is prepared on its own while you do the housework, go shopping, or just relax!" - Jacque
Saute the meat in one tablespoon of oil in a roasting pan over medium-high heat for 8-10 minutes. Add the wine or broth to the pan, stirring to remove particles from the bottom of the pan. Mix flour and seasonings in a 3-4-liter slow cooker. Place the sauteed meat and pan mixture on top; stir to coat. Add the mushroom soup and soup mixture; stir until smooth. Add the mushrooms.Cover and cook at high heat for 3 to 3 1/2 hours or at low heat for 6-7 hours or until meat is tender. Add sour cream; cover and cook until fully warmed. Serve with noodles drizzled with butter; sprinkle with parsley if desired.
  Views: 14
  Published: 11/20/2023 7:54 PM

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