Creamy Beef Stroganoff
Stroganoff, the timeless comfort food has never been so easy.
Serves 6
Prep time 15 minutes
Ingredients
1 Tbsp. vegetable oil (for stove top only)
1.5 lb. boneless sirloin, trimmed and cut into 1/8-inch thick slices
2 lb. sliced white mushrooms
2 Tbsp. all-purpose flour (for slow cooker only)
1 carton (24 oz.) College Inn® Hearty Beef Simple Starter® Sauce
8 oz. uncooked extra wide egg noodles
2 cups sliced carrots (1/8-inch thick)
1 cup sour cream
Directions
Stove Top
- Heat oil in a large deep skillet or Dutch oven on medium-high heat; add beef and cook until slightly browned. Add mushrooms and cook, stirring frequently, until mushrooms begin to soften.
- Stir in sauce, noodles and carrots. Bring to a simmer. Cover, reduce heat to medium-low and cook 8 to 9 minutes until noodles are tender, gently stirring occasionally to prevent sticking.
- Remove from heat. Gently fold in sour cream and let stand 3 minutes before serving.
Slow Cooker
- Toss beef and mushrooms with 2 Tbsp. flour in a 6-qt. slow cooker until coated. Stir in sauce. Cover and cook on HIGH 5 hours or on LOW 8 hours.
- Stir in noodles and carrots. Cover; cook on HIGH 30 minutes.
- Gently fold in sour cream and let stand 3 minutes before serving.
