Slow Cooker Mushroom Beef Stroganoff Recipe

Slow Cooker Mushroom Beef Stroganoff Recipe
Slow Cooker Mushroom Beef Stroganoff Recipe photo by Taste of Home
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Slow Cooker Mushroom Beef Stroganoff Recipe

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I love making this for my husband and me to have on a cold night. It warms you right up! Greek yogurt can be substituted for sour cream. —Meg Hilton, Atlanta, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

Ingredients

  • 2 pounds boneless beef chuck steak
  • 1 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup (8 ounces) sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional

Directions

Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next nine ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley. Yield: 8 servings.
Originally published as Slow Cooker Mushroom Beef Stroganoff in Taste of Home Christmas Annual Annual 2017, p93

  • 2 pounds boneless beef chuck steak
  • 1 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup (8 ounces) sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional
  1. Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next nine ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
  2. Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley. Yield: 8 servings.
Originally published as Slow Cooker Mushroom Beef Stroganoff in Taste of Home Christmas Annual Annual 2017, p93

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