This weekend’s forecast called for, and delivered, the first blizzard and/or winter storm in Saskatchewan depending on where you live. Naturally, that put me into comfort-food mode and made me want to make something warm and filling in the slow cooker. The recipe I wanted to use for Slow Cooker Beef Stroganoff uses golden mushroom soup, and since my husband is the one currently doing the shopping for our five-person household, my request came with some challenges. The challenge being seeing what’s right on the shelf in front of him.
So, the good news is that I got the golden mushroom soup I needed and then was able to make this recipe. You can absolutely use creamy mushroom soup in the recipe and it will taste good, just not the same.
Slow Cooker Beef Stroganoff
- 2 lb stewing beef
- 1 tbsp oil
- 2 medium onions (sliced)
- 1 can golden mushroom soup
- 2 tbsp soy sauce
- 2 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 3 garlic cloves (minced)
- ½ tsp salt
- ½ tsp pepper
- 1 lb sliced fresh mushrooms (or one carton, whatever, this can go by preference!)
- 1 cup sour cream
- cooked egg noodles
- minced fresh parsley
Add 1 tbsp oil to pan, brown beef (in batches if needed) and transfer to the slow cooker once each batch is browned.
In a mixing bowl, combine the onions, golden mushroom soup, soy sauce, mustard, worcestershire sauce, minced garlic, salt and pepper. Pour over the meat in the slow cooker.
Add mushrooms next, but if you’re home throughout the day while cooking, I like to add the mushrooms in the last hour. Mix with the meat/sauce.
Cook, covered, on low until meat is tender, 6-8 hours.
When ready to serve, turn off slow cooker and mix in the sour cream.
Serve with cooked egg noodles (or rice) and parsley if desired (I desire parsley!)