This is an easier version of the classic creamy beef dish. The slow cooker gives you some flexibility on serving time and the prep time is flexible depending on how easy or authentic you would like it.
4 cups of dry egg noodles, cooked according to directions and tossed with butter.
Instructions
You can simply dump all of the ingredients into the slow cooker to make this easy, but if you would like more depth of flavor you should brown the meat and sauté your vegetables.
Brown your steak thoroughly in a skillet with a generous amount of olive oil, remove and then cut into pieces. If using canned beef, you can skip this step.
Sauté the onions in the olive oil (add more if needed) until they begin to brown. Add the garlic & mushrooms and cook until the garlic is fragrant. Add the wine to deglaze the pan.
Combine all of the ingredients except for the sour cream in the slow cooker.
Cover and cook on low for 4-8 hours if the meat was browned and 8-10 hours if not.
