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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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