1teaspoonparsleychopped fresh or dried, optional for garnish
Instructions
Trim beef and toss with salt and pepper.
In a large skillet on medium high heat, add half of the olive oil and half of the butter. Brown beef in batches, adding additional oil and butter as needed, then add to the slow cooker.
Add ½ cup beef broth to the skillet to deglaze. Add these deglazed juices to the slow cooker, along with one cup beef broth (reserve ½ cup for later use).
Add onion soup mix, garlic powder, onions, and mushrooms to the slow cooker.
Cook on high for 4-5 hours or on low for 7-8 hours, or until beef is tender.
Mix reserved broth with cornstarch* and stir into the stroganoff. Cover and cook for about 5 minutes, or until gravy has thickened*. Gently stir in sour cream. Serve over cooked egg noodles. Garnish with parsley if desired.
Notes
*If a thicker sauce is desired, add additional cornstarch slurry. Stir it into the gravy and cook for 5 minutes before adding the sour cream.
Refrigerate leftovers in a covered container for up to 4 days.
Freeze portions in zippered bags for up to 2 months. Thaw in the refrigerator.
Reheat portions on the stove or the microwave and add fresh broth and sour cream to refresh the flavors and sauce. Serve over freshly cooked egg noodles.