Slow Cooker Beef Strganoff

Ingredients:

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 T olive oil
• 1 C water
• 1 envelope beef stroganoff seasoning
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 T butter
• 1/4 cup port wine or beef broth (I used one can, about 14 oz, & it was fine.)
• 2 tsp ground mustard
• 1 tsp sugar
• 1 1/2 C sour cream
• Hot cooked egg noodles

Preparation:

• In a large skillet, brown the meat in oil. Add the water and stroganoff seasoning mix, stirring to loosen the browned bits from the pan. Transfer meat and drippings to a 3qt slow cooker.
• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mix. 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. 
• FYI: I did mine in a 250 oven for about 5 hours and it was perfect.  I also used 1/2 the mushrooms and diced them since I'm not a fan of mushrooms. That added the flavor without noticing them in there! I didn't mess with the olive oil and butter, I just used canola for it all.