Slow Cooker Beef Stroganoff

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After reading through about 900 reviews of this recipe to determine the “5 star” version of this classic Beef Straganoff, I think I made it. I’m not trying to brag or anything–well, maybe I am–but I made thee perfect Beef Stroganoff and the cool thing is? It’s made in the slow cooker! Just throw it all in and let it simmer while you sleep, shop, and play.

In addition to the original ingredients, I added beef stock, butter, sour cream, garlic, salt and pepper. So basically, I changed the whole freaking recipe to make it more to my liking. It turned out really delicious. I think you’ll enjoy it too.

Ingredients

  • 1 lb. cubed beef stew meat or chuck roast
  • 2 (10.75 oz) cans condensed GOLDEN mushroom soup
  • 3/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp Worcestershire sauce
  • 1/2 packet French onion soup mix
  • Salt and pepper, to taste
  • 1/4 cup water (more, if needed)
  • 1/4 cup beef stock (more, if needed)
  • 1 cup mushrooms, sliced
  • Pat of butter
  • 1/3 cup sour cream
  • 2 oz. cream cheese (reduced fat works well)

Instructions

  1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire sauce, dry soup mix, salt and pepper, stock and water.
  2. Cook on low setting for 6-8 hours.
  3. During cooking time, saute the mushrooms in butter.
  4. Put sauteed mushrooms in slow cooker the last 30 minutes of cooking time.
  5. Check sauce to see if it needs salt or pepper.
  6. Stir in sour cream and cream cheese until dissolved just before serving.
  7. Best served over buttered egg noodles or rice.

 

Slow Cooker Beef Stroganoff
 
Author:
Ingredients
  • 1 lb. cubed beef stew meat or chuck roast
  • 2 (10.75 oz) cans
  • condensed GOLDEN mushroom soup
  • 3/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp Worcestershire sauce
  • 1/2 packet
  • French onion soup mix
  • Salt and pepper, to taste
  • 1/4 cup water (more, if needed)
  • 1/4 cup beef stock (more, if needed)
  • 1 cup mushrooms, sliced
  • Pat of butter
  • 1/3 cup sour cream
  • 2 oz. cream cheese (reduced fat works well)
Instructions
  1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire sauce, dry soup mix, salt and pepper, stock and water.
  2. Cook on low setting for 5-6 hours.
  3. During cooking time, saute the mushrooms in butter.
  4. Put sauteed mushrooms in slow cooker the last 30 minutes of cooking time.
  5. Check sauce to see if it needs salt or pepper.
  6. Stir in sour cream and cream cheese until dissolved just before serving.
  7. Best served over buttered egg noodles or rice.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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