Slow Cooker Beef and Shallot Stroganoff

I am a huge fan of using the crock pot but I am super picky about what foods I like cooked in it. I only make 90% of crock pot recipes one time. One reason is because MOST food that tastes good in the crock pot STILL tastes better cooked another way, and at this time in my life I am blessed to be a stay at home mom so I don’t really NEED to rely on the crock pot as much as I did as a working mom. But even us stay at home moms have busy evenings with doctor appointments, homework, games, and practice, where I do find myself using the my slow cooker a few times a month. This is one of our favorite crock pot recipes. It is a little hands on at first, and then it only has a cook time for 4-6 hours, so I save this for a day when I have some free time around noon to prep it and then it is ready to eat by dinner time. This recipe has the standard Campbell’s cream soups, but the red wine and shallots really kick it up a notch. I hope y’all enjoy this recipe on a busy day!

Slow Cooker Beef & Shallot Stroganoff

Ingredients

1 Tbsp oil
1 Tbsp butter

2 lbs Top Sirloin, trimmed of gristle and sliced against the grain

2 shallots, diced

1/2 cup red wine

1/2 tsp salt

1/4 tsp black pepper

1 can cream of mushroom soup

1 can cream of celery soup

1 cup sour cream

1 lb egg noodles, cooked al dente

parsley
Directions

In a large skillet, brown the sliced top sirloin in oil and butter, over medium high heat for 2 minutes. Add the shallot to the pan and saute for 2 more minutes, stirring constantly. Add the red wine to the skillet to deglaze the pan. Pour the sirloin/shallot/red wine mixture into a crock pot sprayed with cooking spray. Add the cream of celery, cream of mushroom, salt and pepper. Stir, cover and cook on low for 4-6 hours. Before eating, prepare egg noodles al dente. Stir sour cream and cooked noodles to the crock pot. Taste and adjust seasonings. Top with parsley if desired. Serve.