Lemme tell ya, for those of us that work 8-12 hours a day outside the home, (yes, I have a day job) the crockpot is an absolute LIFESAVER! Nothing like coming home to “supper’s done.” Makes the whole house smell yummy—and makes everyone hungry. I love mushrooms, so this recipe is right up my alley! You want to add the sour cream last minute, so it doesn’t break down.
3-4 lbs. beef sirloin steak, cubed
2 cans chicken broth
1 lb. sliced fresh mushrooms
1 can regular cola
½ c. chopped onion
1 envelope dry onion soup mix
2 tsp. garlic powder
2 tsp. dried parsley flakes
½ tsp. black pepper
2 envelopes dry country gravy mix
2 c. sour cream
Hot cooked egg noodles
In slower cooker/crock pot, combine first nine ingredients. Cover and cook on low for7-8 hours until meat is tender.
With a slotted spoon, remove beef & mushrooms. Place gravy mix in large saucepan, gradually whisk in cooking liquid. Bring to a boil, cook & stir for 2 minutes until thickened. Add sour cream immediately before serving. Serve beef & mushrooms over noodles, top with gravy.
DON’T FORGET TO CHECK OUT THESE OTHER GREAT RECIPES FROM MY FRIENDS & FELLOW AUTHORS:
Selena Robins http://selenarobinsmusings.com/2013/02/05/popovers/