1.
Pour oil into a large skillet and set over medium-high heat. Add beef and cook to brown, then stir in water and the stroganoff seasoning to coat. Pour into a small slow cooker.
2.
Melt butter in the skillet and add mushrooms and onion. Cook for about 6 minutes to soften, then add wine, mustard, and sugar. Stir to coat, then mix in with the beef in the slow cooker.
3.
Cook on Low for 6 hours, then add sour cream and stir well. Serve over noodles or rice.