Slow-Cooker Mushroom Beef Stroganoff
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
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 sour cream
- Hot cooked egg noodles
- Minced fresh parsley, optional
Reviews
This was awesome!
Delicious! I've tried various stroganoff recipes, but this one had the best flavor. My husband and I both really liked it, and I'll be making this again !
Best stroganoff I've ever made! The only thing I did different was that I braised the beef on the stovetop before putting it in the slow cooker. This recipe is a keeper! Can't wait to make it again.
I made this with elk chuck steak and my daughter said it was the best stroganoff I had ever made. I had to substitute regular cream of mushroom soup and didn't need to thicken the sauce at the end. Wonderful! Thank you for a great recipe.
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