Crock Pot Beef Stroganoff
Beef stroganoff is one of my all time favorite winter meals. It's so simple and easy to make and every time I eat it, it's just so gratifying. You know, one of those meals that tastes exactly how you want it to taste when you take your first bite. The one you smell cooking all day and when you finally load up your plate, you're excited to eat it. That's this meal for me. Best part - it's cheap, it's fast, and it's so yummy. This is another one of my meat and potatoes, fill your belly, midwestern meals that's a staple in my house from November to March. As long as the weather is cold, this meal is on the menu.
This meal consists of literally 4 ingredients (5-6 if you want to add in the optional stuff) and takes 15 minutes to prep. The rest of the meal takes another 20 minutes or so to put together once the beef is done in the crockpot. It reheats well and is a perfect meal to feed a crowd if you invite family over. Give it a try.
Crockpot Beef Stroganoff
Prep Time: 35 minutes total (15 upfront, 20 later on)
Cook Time: 6-8 hours
Feeds: 3-4
1.5 lbs. beef stew meat
2 cans cream of mushroom soup
1 packet dry onion soup mix
Chopped mushrooms (optional)
1/4 cup dry white wine (optional)
2-3 spoonfuls sour cream
1. Open package of stew meat and cut larger chunks into smaller ones. You want each chunk to be about the size of a large grape or so. Put chunks on bottom of crock pot.
2. Open cans of cream of mushroom soup and dump into a bowl. Add package of dry onion soup mix to cream of mushroom soup and mix well. (**If you are using the white wine, mix wine in at this step)
3. Dump soup mixture over the meat in the crockpot. Spread soup mixture evenly over the meat.
4. Add chopped mushrooms over the top.
4. Cook on high for 6-8 hours. Meat should be tender and fall apart easily. This is how you'll know its done.
5. At the end, stir in 2 spoonfuls of sour cream.
Serve over egg noodles or with mashed potatoes. Cook up your favorite veggie and you've got a complete plate - meat, starch, and a veggie! No frills, just straight delicious-ness. Enjoy!
Tips & Tidbits!
-- If you don't have any white wine, no big deal! I've made this recipe with and without the wine. You can taste a bit of a difference with the wine, but it's still amazingly delish without it.
-- Same goes for the sour cream. If you don't have any, it's all good. The sour cream just adds a bit of creaminess at the end.
-- Stir your meat/soup mixture a few times during cooking if you can. It'll prevent the soup mixture from getting cooked onto the sides of your crockpot. Otherwise, be prepared to soak your crock pot overnight after making this meal.
-- You don't need to add any salt to this. The dry french onion soup mix is salty enough.
-- Want extra gravy? Double the soup mixture part of the recipe. I typically make this meal with egg noodles and there's enough gravy. However, if I wanted this with mashed potatoes and wanted enough gravy for over my mashed potatoes, I would double the gravy part of this recipe.
-- Want to lighten it up? Use the fat free cream of mushroom soup and low fat sour cream. Doesn't taste as good if you use the low fat condensed soup, but if you're calorie conscious, this is the way to lighten up this meal.
Crockpot Beef Stroganoff
Prep Time: 35 minutes total (15 upfront, 20 later on)
Cook Time: 6-8 hours
Feeds: 3-4
1.5 lbs. beef stew meat
2 cans cream of mushroom soup
1 packet dry onion soup mix
Chopped mushrooms (optional)
1/4 cup dry white wine (optional)
2-3 spoonfuls sour cream
2. Open cans of cream of mushroom soup and dump into a bowl. Add package of dry onion soup mix to cream of mushroom soup and mix well. (**If you are using the white wine, mix wine in at this step)
3. Dump soup mixture over the meat in the crockpot. Spread soup mixture evenly over the meat.
4. Add chopped mushrooms over the top.
4. Cook on high for 6-8 hours. Meat should be tender and fall apart easily. This is how you'll know its done.
5. At the end, stir in 2 spoonfuls of sour cream.
Serve over egg noodles or with mashed potatoes. Cook up your favorite veggie and you've got a complete plate - meat, starch, and a veggie! No frills, just straight delicious-ness. Enjoy!
Tips & Tidbits!
-- If you don't have any white wine, no big deal! I've made this recipe with and without the wine. You can taste a bit of a difference with the wine, but it's still amazingly delish without it.
-- Same goes for the sour cream. If you don't have any, it's all good. The sour cream just adds a bit of creaminess at the end.
-- Stir your meat/soup mixture a few times during cooking if you can. It'll prevent the soup mixture from getting cooked onto the sides of your crockpot. Otherwise, be prepared to soak your crock pot overnight after making this meal.
-- You don't need to add any salt to this. The dry french onion soup mix is salty enough.
-- Want extra gravy? Double the soup mixture part of the recipe. I typically make this meal with egg noodles and there's enough gravy. However, if I wanted this with mashed potatoes and wanted enough gravy for over my mashed potatoes, I would double the gravy part of this recipe.
-- Want to lighten it up? Use the fat free cream of mushroom soup and low fat sour cream. Doesn't taste as good if you use the low fat condensed soup, but if you're calorie conscious, this is the way to lighten up this meal.
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