Slow Cooker Beef Stroganoff
½ large onion, chopped
1 (10 ¾ ounce) can condensed golden mushroom soup
1 (10 ¾ ounce) can condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
¼ teaspoon ground black pepper
8 ounces sliced white mushrooms
2 tablespoons canola or vegetable oil
1 ½ pounds cubed beef stew meat (or top round cut into 1” chunks)
½ cup all purpose flour
½ cup red wine
8 ounces sour cream
¼ cup chopped parsley
Cooked Egg Noodles or Rice
In slow cooker, mix together onion, soups, Worcestershire sauce, pepper and mushrooms until well blended.
In a medium sauté pan over medium high heat, heat oil. Dredge (or shake in a bag) the beef stew meat, coating all sides. Brown all sides in oil, remove and place in slow cooker with soup mixture.
Turn heat under sauté pan to high and pour in wine, stir to loosen any cooked on bits of beef. Simmer wine until reduced by half, pour into slow cooker and stir.
Cover slow cooker and cook on low 7 – 8 hours. One hour before serving, stir in sour cream.
Serve over noodles or rice and sprinkle with parsley.