Crockpot Beef Stroganoff

Great recipe for Stroganoff - TOH Magazine August/September 2010

2 lbs beef top serloin steak, cut into strips
2 Tbs. olive oil
1 cup water
1 envelope beef stroganoff seasoning for the slow cooker (1.5 oz)
1 lb sliced baby portobello mushrooms
1 small onion, chopped
3 Tb butter
1/4 cup port wine or beef broth (I used a cab that I had on hand)
2 tsp ground mustard
1 tsp sugar
1.5 cups sour cream (12 oz)
hot cooked egg noodles

Brown meat in oil and then add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a slow cooker

In the same skillet saute mushrooms and onion in butter til tender. Combine wine, mustard and sugar and stir into mushroom mixture. Add to slow cooker; stir to combine

Cover and cook on low for 6 - 8 hours. Stir in sour cream and serve with noodles