Slow Cooker Beef Stroganoff

I've never really been a fan of beef stroganoff until I played with this recipe. Making it without the use of the onion soup mix was probably the very reason I fell in love with this recipe. It is now a family favorite. You can make this in the slow cooker or a pressure cooker. Adjust time to the equipment you choose.

• Difficulty: Medium
• Category: Supper
• Cuisine: American
• Cooking Method: Mix it up, Simmer

Ingredients

• 2 lb bBoneless chuck steak, cut into 1 inch cubes
• 1/4 cup flour
• 10 oz sliced mushrooms (You can use any mushroom such as white or baby bella. )
• 1 cup diced onion
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 tsp ground celery seed (You may use celery salt, but be aware of how much salt you use.)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp worcestershire sauce
• 15 oz canned crushed tomatoes
• 4 oz sour cream (You can add more or less sour cream to your liking. Also, you may use regular, light, or non fat sour cream.)

Instructions

1. In a large skillet, brown the steak cubes on each side. Doing this in batches will help with the browning. When seared, add the beef to the crock pot or pressure cooker.
2. Add onions to the pan and saute until translucent and soft. Add the onions to the beef.
3. Add in Flour and stir to coat evenly. Add mushrooms, spices, and tomtoes and combine. If using a pressure cooker, you may need to add one cup of water or beef stock to the mixture.
4. Slow cooker- cooked covered on low for 8-10 hours or High 4-6 hours until meat is tender. Pressure cooker- On medium pressure 1-2 hours until meat is tender.
5. Stir in sour cream and serve with hot noodles or rice.