Mushroom ‘n’ Steak Stroganoff

Total Time

Prep: 15 min. Cook: 6-1/4 hours


6 servings

Updated: May. 26, 2022
I rely on this recipe when we have family visiting. I put it in the slow cooker in the morning and when we get home from sightseeing all day, it’s ready! —Marilyn Shehane, Colorado Springs, Colorado
Mushroom 'n' Steak Stroganoff Recipe photo by Taste of Home


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1/4 cup Lipton onion mushroom soup mix
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • Hot cooked egg noodles, optional


  1. In a large resealable container, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
  2. Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low until meat is tender, 6-7 hours.
  3. Stir in the mushrooms, sour cream and parsley. Cover and cook until sauce is thickened, 15 minutes longer. If desired, serve with noodles.

Nutrition Facts

1 cup: 281 calories, 11g fat (4g saturated fat), 90mg cholesterol, 853mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 32g protein.

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