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 Time25minutes
Cook Time7hours
Servings10people
Ingredients
3 to 4lbsbeef top sirloin steakcubed
2cans(14.5 oz) chicken broth
1lbsliced fresh mushrooms
1can(12 oz) regular cola
½cupchopped onion
1envelope dry onion soup mix
1 to 2tspgarlic powder
2tspdried parsley flakes
½tsppepper
2envelopes country gravy mix1.32 oz
2cupssour cream
Hot cooked noodles
Instructions
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.
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.
Remove from heat; stir in the sour cream. Add the beef and mushrooms to the gravy. Serve with noodles.