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Slow-Cooker Mushroom Beef Stroganoff

Total Time

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

Makes

8 servings

I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. —Meg Hilton, Atlanta, Georgia
Slow-Cooker Mushroom Beef Stroganoff Recipe photo by Taste of Home

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

Directions

  1. Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 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.

Nutrition Facts

3/4 cup: 317 calories, 18g fat (8g saturated fat), 81mg cholesterol, 736mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 26g protein.

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