Crock Pot Beef Stroganoff Recipe With Golden Mushroom Soup
Description
Crock Pot Beef Stroganoff with Golden Mushroom Soup is a delicious and easy slow cooker meal that your family will love. This hearty and flavorful dish is made with beef, mushrooms, onions, garlic, and a creamy sauce. The golden mushroom soup adds a rich flavor to this classic comfort food dish. Serve over a bed of egg noodles, mashed potatoes, or rice for a complete meal. For an extra special touch, top with sour cream and parsley.
Prep Time
Preparing and assembling the ingredients for this Crock Pot Beef Stroganoff recipe only takes about 10 minutes. Once everything is prepped, you can set your crock pot and let it do the work.
Cook Time
Crock Pot Beef Stroganoff with Golden Mushroom Soup takes about 4-6 hours on low or 2-3 hours on high. You can adjust the cooking time to fit your schedule. If you're short on time, you can cook it on high for a quicker meal. Be sure to check the beef for doneness before serving.
Ingredients
- 1 pound boneless beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 (10.5 ounce) can condensed golden mushroom soup
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and season with salt and pepper. Cook for about 5 minutes, or until the beef is browned on all sides. Transfer the beef to the slow cooker.
2. Add the onion, garlic, and mushrooms to the skillet. Cook for about 5 minutes, or until the vegetables are softened. Transfer the vegetables to the slow cooker.
3. In a medium bowl, whisk together the golden mushroom soup, beef broth, Worcestershire sauce, thyme, rosemary, and salt and pepper. Pour the mixture over the beef and vegetables in the slow cooker.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Check the beef for doneness before serving.
5. When the beef is cooked through, whisk together the flour and sour cream. Gradually whisk the mixture into the slow cooker. Cover and cook for an additional 15 minutes, or until the sauce is thickened.
6. Serve the beef stroganoff over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley, if desired.
Equipment
- Large skillet
- Slow cooker
- Medium bowl
- Whisk
Notes
This recipe can easily be doubled to feed a larger crowd. You can also freeze the leftovers for up to 3 months. To reheat, thaw in the refrigerator overnight and then cook on the stove or in the microwave.
Nutrition: Per Serving
- Calories: 347
- Carbohydrates: 9 g
- Protein: 27 g
- Fat: 21 g
- Saturated Fat: 8 g
- Cholesterol: 78 mg
- Sodium: 485 mg
- Potassium: 519 mg
- Fiber: 1 g
- Sugar: 3 g
- Vitamin A: 103 IU
- Vitamin C: 2 mg
- Calcium: 33 mg
- Iron: 2 mg
Recipe Tips
For a richer flavor, you can use beef stock instead of beef broth. You can also substitute cream of mushroom soup for the golden mushroom soup. If you don't have fresh parsley, you can use dried parsley or omit it. You can also add a splash of Worcestershire sauce to the sauce for an extra punch of flavor.
For a healthier option, you can use lean ground beef or ground turkey instead of cubes of beef chuck roast. To make it vegetarian, you can omit the beef and use vegetable broth. You can also use low-fat sour cream in place of regular sour cream.
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