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Colette & Cassi's Country Kitchen!

SLOW COOKER BEEF STROGANOFF

Save the beef tenderloin or sirloin for the grill! Inexpensive beef stew meat gets velvety-tender when slow-cooked.


Preparation
10 min.  
Cooking
6 hrs.  

Stroganoff Ingredients:
•  2 pounds beef stew meat, cut into 1-inch pieces
•  1 large (1 cup) onion, chopped
•  2 tablespoons French Dip Concentrated Au Jus Sauce*
•  1 teaspoon finely chopped fresh garlic
•  1/4 teaspoon pepper
•  1 (10 3/4-ounce) can condensed cream of mushroom soup
•  1 (10 3/4-ounce) can condensed cream of chicken soup
•  2 (unce) packages sliced mushrooms
•  1 (17=6-ounce) carton LAND O LAKES® Sour Cream

Noodles Ingredients:
•  8 cups hot cooked egg noodles
•  Chopped fresh parsley

Instructions:

Combine all ingredients except sour cream and noodles and parsley in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until beef is tender. Stir in sour cream just before serving. Serve over hot noodles; sprinkle with parsley.

*Substitute 2 teaspoons beef bouillon granules.

TIP: The au jus concentrate can be found in the meat, condiment, savory sauces and marinades or dry seasonings packet section of most large supermarkets. Sold in small plastic bottles, this dark-colored concentrated liquid is most often used to make the juicy sauce for French Dip sandwiches. It adds great “beefy” flavor!