There's no argument that Beef Stroganoff is a comfort food classic. We will argue, though, that Slow Cooker Creamy Beef Stroganoff is the easiest way to make it! Add all of your raw ingredients to the cooker with some cream of mushroom soup and beef broth, set it and leave. Everything gets infused with flavor as it simmers in the rich, creamy soup and broth mixture. All you have to do is stir in the sour cream at the end for that true Stroganoff flavor and boil some egg noodles for serving. If you want to add an extra layer of flavor, you can brown the beef first- see the tip below for how. But that's just an option, since this Slow Cooker Creamy Beef Stroganoff is delicious as is!
cost per recipe: $23.58
Stir the soup, broth, Worcestershire and garlic in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Season the beef with salt and pepper. Pour the soup mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Cook and drain the noodles according the package directions during the last 20 minutes of the cooking time. Stir the sour cream in the cooker. Season to taste. Serve the beef mixture with the noodles. Serve sprinkled with chopped fresh parsley, if desired.
I tried this recipe for the first time for my dads 80 birthday and he loved it,I tweaked it a little.i floured and browned the sirloin tips and sautéed mushroom and onions in skillet than added it to crock pot,I used 2 large cans cream of mushroom soup instead of golden mushroom as suggested I used beef broth to thin out and add extra flavor.i let it cook for 8 hours as suggested and added 1/2 cup of sour cream at the end and it came out hearty and creamy the beef was so tender fell off the fork wonderful recipe it's a must make!
How can you NOT love this - and how you can mess up the recipe
My pantry is always stocked with Campbell's soup. Cream of Mushroom, Tomato, Cream of Chicken/Celery and Chicken Noodle. I'm 53 and I have used CS my entire life, as my mother did, to cook with (and as good old soup in a bowl) and cream of mushroom is the gold standard for many casserole and crock pot recipes.
I've made this myself experimenting in the crockpot ALWAYS using Cream of Mushroom soup as a base. Decided to check out Campbell's site and when I came across this recipe it was almost identical to the one I made up.
Most fair to seasoned home cooks can read a recipe and reduce and/or increase/tweek ingredients and it will still turn out dandy. For new cooks I suggest following the recipe to the T (exactly). Don't peek in the pot until half way cooked, give it a stir, put the lid back on and cook the remaining time/adding SC at the end. If you can read, you can cook. If you're a foodie with an ego you might scoff at using canned soup - but as a very seasoned home chef and savvy foodie - I will always stock COM soup in my pantry.
Campbell's soup should be in an American Food hall of Fame! Classic, consistently good - and a brand I trust. Rock on CS!
Family loved it but runny not creamy
Not sure what went wrong but rather than creamy it was swimming in liquid. The taste was great which is a testament to CS as always but will definitely have to figure out the excess liquid in order to give it a second chance.
I didn’t have onion at the time so I substituted that with onion powder.
It was ok, not great. I guess with the word creamy in the title I just expected it to be creamy. Seemed watery. While we will make beef stroganoff again I will be trying a different recipe next time.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.