Beef Stroganoff (Crock Pot)


Time: 10 minutes prep + 5-8 hours cooking
Yield: 7 servings
Recipe adapted from the lovely Tina Butler at Mommys Kitchen

2 pounds beef stew meat
1 (4 ounce) can mushrooms
1 (.87 ounce) package brown gravy mix
1 (10 ounce) can cream of mushroom soup
1 (1.25 ounce) package Lipton onion soup mix
1 C water
1 t Worcestershire sauce
1/2 t Montreal Steak Seasoning
1 T corn starch 
1 T cold water
1 T butter
2 T sour cream

1. Find yourself 2 pounds of stew meat and place it into a crock pot. (I used a 3 quart) 
2. Drain 1 can of mushrooms and add it to the meat.
3. Into a small mixing bowl place 1 package of brown gravy mix, 1 can of cream of mushroom soup, 1 package Lipton onion soup mix and 1 cup of water. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon Montreal Steak Seasoning. Whisk it all together to combine and pour it over the top of the meat and mushrooms.
4. Place the lid on the crock pot and cook on low for 7 hours, or on high for 4 hours.
5. Combine 1 tablespoon cornstarch and 1 tablespoon cold water in a small bowl. Pour the mixture into your crock pot and stir it well, making sure everything is combined. Put the lid back on the crock and let her cook for another 20 minute, or until the sauce has thickened up a bit for you. 
6. Add 1 tablespoon butter and 2 tablespoons of sour cream, stir to combine.

Serve over hot buttered egg noodles, or rice.