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Beef Stroganoff Crockpot
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Beef Stroganoff Crockpot
Ingredients:
1 tablespoon olive oil more if needed
1 1/2 pounds stewing beef trimmed
salt & pepper
½ cup red wine
1 teaspoon garlic powder
1 onion diced
1 tablespoon mustard
1 tablespoon Worcestershire sauce
¾ pound mushrooms sliced
2 cups beef broth divided
4 ounces sour cream
3 tablespoons cornstarch
12 ounces egg noodles cooked
1 10 oz can cream of mushroom soup
1 package onion soup mix
2 tsp paprika
Instructions:
Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
Place beef, garlic powder, onions, mustard, paprika, cream of mushroom soup, onion soup mix, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
Stir in sour cream. Serve over egg noodles.