Beef Stroganoff in a Crockpot

This recipe is super simple and very delicious.  Everyone in the house – kids included – had seconds.  Beef Stroganoff is great served over rice, egg noodles, or your favorite pasta.  Everyone ate it so quickly that I didn’t have a chance to get a photo…

Ingredients: 

About 1 lb. beef sliced – I coincidentally had a flank steak thawing in my fridge so I used that. Since this is in a crock pot you can really use just about any cut you like – you could even use stew meat because it will tenderize as it cooks.

1 can cream of mushroom soup or golden mushroom soup (Amy’s Organics and Health Valley make a gluten free version of cream of mushroom if you are making this recipe gluten free, but if you can’t find them you can use a regular GF mushroom soup and simply add a tablespoon or two of cornstarch to thicken it up.  Or make your own cream of whatever soup by heating 1 cup cold milk with 1 tablespoon of corn starch over medium heat, add 1 tablespoon butter and bring to a boil, stirring constantly.)

1/2 to 1 whole package Lipton onion soup mix

8 ounces sliced mushrooms 

1 cup beef broth

1/2 cup (or more) sour cream (to be added at the very end)

Directions:

Combine first five ingredients in a crock pot.  Stir.  Heat on low 5 to 6 hours or high 3 to 4 hours.

Before serving, add 1/2 cup (or more) sour cream to make it creamy.  The sour cream is an absolute necessity – before adding the sour cream, it smells great but looks awful.  Stirring in the sour cream is like magic!  Voila!  Beef Stroganoff!  Enjoy it.

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2 thoughts on “Beef Stroganoff in a Crockpot”

  1. Dana, Charlotte, NC

    Erin, I can’t eat dairy so any recipe that contains a can of ‘cream of …’ is off limits to me. To you have any tips on how to substitute for this and still get that same flavor and/or texture? Or have you seen dairy free varieties for sale? Thanks!

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