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

4 lb Beef top sirloin; diced
29 oz (2 cans) chicken broth
1 lb Sliced fresh mushrooms
12 oz Regular cola
1/2 c Chopped onion
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 (2 env) country gravy mix
2 c Sour cream
Hot cooked noodles
Minced fresh parsley; opt

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.

Lisa VanEgmond, Annapolis, Illinois

Makes: 12 servings

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

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