Steak Stroganoff

• 3 to 4 pounds beef top sirloin steak, cubed
• 2 cans (14-1/2 ounces each) chicken broth
• 1 pound sliced fresh mushrooms
• 1 can (12 ounces) regular cola
• 1/2 cup chopped onion
• 1 envelope onion soup mix
• 1 to 2 teaspoons garlic powder
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon pepper
• 2 envelopes country gravy mix
• 2 cups sour cream
• Hot cooked noodles

1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until beef is tender.
2. 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 for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles.

beef top sirloin, chicken broth, mushrooms, regular cola, onion, onion soup, garlic, parsley flakes, pepper, country gravy mix, sour cream, noodles

Taken from www.tasteofhome.com/recipes/steak-stroganoff/ (may not work)