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Prep 15min
Total5hr15min
Servings8
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Ingredients
1/4
cup butter
2
lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1
cup chopped onion
2
cloves garlic, finely chopped
1
can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1
carton (8 oz) sliced fresh mushrooms
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz cream cheese, cubed (from 8-oz package)
1
container (8 oz) sour cream
6
cups hot cooked noodles or rice
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Steps
1
In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
2
In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
3
Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
4
Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
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Sprinkle with finely chopped fresh parsley for a bright finish.
Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.
With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.
It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.
To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.
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