Beef Stroganoff Slow Cooker

• 2 pounds Top Sirloin trimmed of fat, cut in 2 inch strips
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 cup Onion grated
• 1 1/2 Portabello Mushrooms baby, sliced
• 2 cups Beef Broth
• 1 tablespoon Tomatoe Paste
• 1 teaspoon Onion Powder
• 1 pound Egg Noodles cooked
• 1/2 cup Sour Cream

1. 1. Spray the inside of the slow cooker with cooking spray.
2. 2. Season beef strips with the salt and pepper and place in the slow cooker.
3. 3. Lightly saute the onions.
4. 4. Add the onion, mushrooms, broth, tomato paste, and onion powder. Cover and cook on low for 10 hours, until beef is very tender.
5. 5. Shortly before serving, cook the noodles. While they cook, mix the sour cream into the meat mixture in the slow cooker. Taste and adjust with salt and pepper.
6. 6. Serve over the noodles.

salt, pepper, onion, mushrooms, beef broth, onion powder, egg noodles, sour cream

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-slow-cooker-5b1d5a6c18f10d6be39984d2 (may not work)