Today’s recipe is a cold weather comfort food classic, an old school favorite made easy – Slow Cooker Beef Stroganoff.

Slow Cooker Beef Stroganoff (Easy)

One of my family’s favorite go-to cold weather meals is made even easier with this fantastic slow cooker recipe. Beef stew meat is slow cooked in a rich, creamy mushroom gravy sauce, cooked to tender perfection then served over egg noodles. A hearty, stick-to-your bones, warm you up meal that’s always a hit! 

Read rave reviews from people who tried this recipe on Pinterest! (Photos Included)

 

WHAT YOU NEED TO MAKE SLOW COOKER BEEF STROGANOFF

Beef stew meat, fresh sliced mushrooms (you can use canned), chopped onion, condensed golden mushroom soup, sour cream, pepper and egg noodles.

Red wine is optional but adds fantastic flavor. Egg noodles are best for this dish, but you can also use mashed potatoes or rice. 

 

HOW TO MAKE SLOW COOKER BEEF STROGANOFF

Spray slow cooker with non-stick cooking spray, then place beef in a single layer (*see tip below about browning beef first). Add mushrooms, onion, pepper and both cans of  soup and wine (optional), stir until well blended. Cook on low for 8 hours or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks. Last, add sour cream mixing well – cover for about 10 mins or until heated through. Serve over egg noodles, mashed potatoes or rice, salt and pepper to taste.

 

 

PINNABLE IMAGE

 

Please Note – This is NOT a sponsored post. I have no affiliation with Betty Crocker or any products pictured in photos for this recipe.

 

Slow Cooker Beef Stroganoff (Easy)

Recipe from Betty Crocker

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Ingredients

• 1 pound beef stew meat
• 2 cans (10 3/4 each) condensed golden mushroom soup
• 8 ounces sliced mushrooms (fresh is best but canned works too)
• 1/2 cup onion, chopped
• 1/4 teaspoon ground pepper
• 1 cup sour cream (added AFTER slow cooking, at the end)
• egg noodles prepared according to package (or mashed potatoes, rice)

Optional

• 1/4- 1/3  cup red wine

Directions

Spray slow cooker with non-stick cooking spray, then place beef in a single layer. Add mushrooms, onion, pepper and both cans of  soup and wine (optional), stir until well blended.

Cook on low for 8 hours or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks.

Last, add sour cream mixing well – cover for about 10 mins or until heated through. Serve over egg noodles, mashed potatoes or rice, salt and pepper to taste. Enjoy!

TIPS

Browning the stew meat first adds an extra layer of flavor.

I always add 1/4 to 1/3 cup of red wine to beef stroganoff – so good.

You can use Healthy Request Golden Mushroom Soup for this recipe, if you are not able to find regular condensed Golden Mushroom soup, however it may be a bit bland. Adding 1 tablespoon of Worcestershire sauce and 1/4  to 1/3 cup red wine makes it super tasty!

 

For the 2 person version of this recipe, please head to Betty Crocker. Be sure to read the great reviews!

 

Thanks for stopping by!

Cheers!