Slow Cooker Beef Stroganoff

This is the perfect day for something slow cooked. It’s cold, wet and foggy outside. Some of the kids are sick as well so something easy yet hearty is a must!

Ingredients
2 pounds beef top sirloin steak, cut into thin strips
3 tablespoons olive oil
1 cup water
1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
1 pound sliced baby portobello mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup port wine or  Beef Broth
2 teaspoons ground mustard
1 teaspoon sugar
1-1/2 cups (12 ounces) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional
Directions
In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.
Enjoy!