Ingredients
3 to 4 pounds beef top sirloin steak, cubed2 cans (14-1/2 ounces each) chicken broth1 pound sliced fresh mushrooms1 can (12 ounces) regular cola1/2 cup chopped onion1 envelope onion soup mix1 to 2 teaspoons garlic powder2 teaspoons dried parsley flakes1/2 teaspoon pepper2 envelopes country gravy mix2 cups sour creamHot cooked noodles Minced fresh parsley, optional
Preparation
In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender.
With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.
