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     Title: Steak Stroganoff
Categories: Beef, Mushrooms, Vegetables, Dairy, Pasta
     Yield: 12 servings

     4 lb Beef top sirloin; diced
    29 oz Chicken broth (2 cans)
     1 lb Fresh mushrooms; sliced
    12 oz Regular cola
   1/2 c  Onion; chopped
 1 7/8 oz Env onion soup mix
     2 ts Garlic powder
     2 ts Dried parsley flakes
   1/2 ts Pepper
 5 1/2 oz Country gravy mix (2 env)
     2 c  Sour cream
          Hot cooked noodles
          Fresh parsley; minced (optional)

 In a 5 qt slow cooker, combine the first 9 ingredients. Cover and
 cook on low for 7-8 hours or until beef is tender.

 With a slotted spoon, remove beef and mushrooms. Place gravy mix in
 a large saucepan; gradually whisk in cooking liquid. Bring to a
 boil; cook and stir until thickened, about 2 minutes. Remove from
 the heat; stir in sour cream. Add beef and mushrooms to the gravy.
 Serve with noodles. If desired, sprinkle with parsley.

 Recipe by Lisa VanEgmond, Annapolis, Illinois

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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