Stroganoff Round Steak Strips

Come home to a classic comfort food dinner that requires just a few minutes of prep time. The slow cooker does the rest! MORE+ LESS-

By Pillsbury Kitchens

October 13, 2010

1 1/2

lb boneless beef round steak, trimmed of fat, cut into bite-size strips

tablespoons onion soup mix (from 1-oz package)

jar (4.5 oz) sliced mushrooms, drained

can (10 3/4 oz) condensed cream of mushroom soup

1 1/2

cups uncooked regular long-grain white rice

cups water

1/2

cup sour cream

tablespoons chopped fresh chives

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1

In 2- to 3-quart slow cooker, mix beef strips and soup mix until evenly coated. Top with mushrooms and soup.
2

Cover; cook on Low heat setting 7 to 8 hours.
3

About 30 minutes before serving, cook rice in water as directed on package. Just before serving, stir sour cream into beef mixture. Sprinkle with chives. Serve over rice.

For a smaller family, freeze half of the meat mixture for another meal. Thaw and heat it in the microwave oven. If desired, serve over pasta or split baked potatoes.
To reduce the fat in this recipe, use 98% fat-free mushroom soup and fat-free sour cream.