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Steak Stroganoff

Cubed steak, onion and sliced mushrooms are added to a slow cooker. Then chicken broth, cola, dry onion soup mix, garlic powder, parsley and pepper are mixed together and poured on top. After cooking for 7 hours, the beef and mushrooms are removed from the slow cooker. Next dry country gravy mix is added to a saucepan with all of the liquid from the slow cooker. Once thickened, sour cream is stirred in the pot. Then beef and mushrooms are added to the pot before serving over noodles.
Course Entree
Prep Time 25 minutes
Cook Time 7 hours
Servings 10 people

Ingredients

  • 3 to 4 lbs beef top sirloin steak cubed
  • 2 cans (14.5 oz) chicken broth
  • 1 lb sliced fresh mushrooms
  • 1 can (12 oz) regular cola
  • ½ cup chopped onion
  • 1 envelope dry onion soup mix
  • 1 to 2 tsp garlic powder
  • 2 tsp dried parsley flakes
  • ½ tsp pepper
  • 2 envelopes country gravy mix 1.32 oz
  • 2 cups sour cream
  • Hot cooked noodles

Instructions

  1. In a 5 quart slow cooker, combine beef, broth, mushrooms, onion, cola, onion soup mix, garlic powder, parsley and pepper. Cover and cook on LOW until beef is tender 7 to 8 hours.
  2. With a slotted spoon, remove beef and mushrooms from the slow cooker. In a sauce pan on the stove top add the packets of the gravy mix, gradually whisk in all of the cooking liquid from the slow cooker. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Remove from heat; stir in the sour cream. Add the beef and mushrooms to the gravy. Serve with noodles.
  4. Sprinkle with parsley when serving.