SLOW COOKER BEEF STROGANOFF (EASY)

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One of my family’s favorite go-to cold weather meals is made even easier with this fantastic slow cooker recipe. Beef stew meat is slow cooked in a rich, creamy mushroom gravy sauce, cooked to tender perfection then served over egg noodles. A hearty, stick-to-your bones, warm you up meal that’s always a hit!

Beef stew meat, fresh sliced mushrooms (you can use canned), chopped onion, condensed golden mushroom soup, sour cream, pepper and egg noodles.

Red wine is optional but adds fantastic flavor. Egg noodles are best for this dish, but you can also use mashed potatoes or rice.

Spray slow cooker with non-stick cooking spray, then place beef in a single layer (*see tip below about browning beef first). Add mushrooms, onion, pepper and both cans of soup and wine (optional), stir until well blended. Cook on low for 8 hours or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks. Last, add sour cream mixing well – cover for about 10 mins or until heated through. Serve over egg noodles, mashed potatoes or rice, salt and pepper to taste.

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