EASY SLOW COOKER BEEF STROGANOFF

This easy, comforting dinner from my teammate Beth is perfect for busy nights — rich, flavorful, and wonderfully simple. Slow cooker meals are a win year-round and this one can easily be made gluten-free or dairy-free.

Serve it over noodles, rice, or mashed potatoes for the ultimate cozy meal.

Ingredients:

• 1 pound beef stew meat
• 2 cans condensed golden mushroom soup (10 3/4 ounces each)
• 8 ounces mushrooms, sliced (fresh is best but canned works too)
• ½ cup onion, chopped
• ¼ teaspoon ground black pepper
• 1 cup sour cream (added AFTER slow cooking, at the end)
• 1 bag egg noodles prepared according to package

Optional

• ¼ cup red wine (use 1/4-1/3 cup)

Instructions:

1. 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.
2. Cook on low for 6–8 hours, or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks.
3. 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.

Adjust cooking time according to how fast/slow your slow cooker cooks.

Enjoy! 

Recipe Source