Slow-Cooker Beef Stroganoff With Mushrooms

September 27, 2018

Test Kitchen-Approved

Author Notes: There are certain foods I only ever make in my blue-checkered slow cooker. TV-dinner beef stroganoff, for example. My Crock-Pot (whom I've named Hal) may not be shiny and French like my Dutch oven Alfred, and I may have stolen him from my mother back home in Georgia, but he's still a good, reliable buddy in my kitchen, even after all those years of service. He also happens to make very delicious brown food. And as Nigella Lawson once said, "brown food tastes the best."Eric Kim

Food52 Review: Featured in: Slow-Cooker Beef Stroganoff Is Why I’ll Never Throw Out My Crock-Pot.The Editors

Serves: 4
Prep time: 5 min
Cook time: 5 hrs

Ingredients

  • 2 pounds beef chuck stew meat
  • 1 red onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1/4 cup water
  • 3 tablespoons Worcestershire sauce
  • Salt and pepper, to taste
  • 8 ounces sour cream
  • 12 ounces egg noodles, cooked, for serving
  • 1 tablespoon fresh parsley, roughly chopped, for garnish
In This Recipe

Directions

  1. Add the beef, onion, mushrooms, cream of mushroom soup, water, and Worcestershire sauce to a slow cooker (such as a Crock-Pot) and season with salt and pepper. Stir, cover, and cook on high for 5 hours.
  2. Meanwhile, cook the egg noodles (or white rice, which I sometimes prefer).
  3. When the stroganoff is done cooking, stir in the sour cream. Serve over the egg noodles and garnish with the chopped parsley.

More Great Recipes:
Stew|American|Russian|Sour Cream|Mushroom|Beef|Parsley|Slow Cook|Dinner

Reviews (31) Questions (0)

31 Reviews

Lenny P. November 23, 2018
I enjoyed this dish BUT IMO it requires some additional seasoning. I added maybe a half teaspoon of red pepper flakes and maybe a tablespoon (maybe more) of coarse kosher salt, a few extra dashes of the Worcestershire, oh and of lots and lots of fresh ground pepper. Simple, easy, and tasty.
 
Joy W. November 2, 2018
I don't understand all the great reviews on this recipe. I made this last night. The meat was tough and the overall flavor was of too much onion. SMH.
 
Mandy S. October 21, 2018
Loved it. Very tasty and easy, sometimes you need a little shortcut to get through a hectic night schedule. Delish!
 
Author Comment
Eric K. October 21, 2018
:)
 
Mandy S. October 22, 2018
Also recommended to friends and they can’t wait to try too. It was excellent with no modifications. Always looking for good slow cooker recipes.
 
Al B. October 17, 2018
I make Crockpot stroganoff all the time. I use a jar of "Heinz savory beef" gravy instead of soup mix. I also brown the meat in a red wine, before putting in "pot" (wine and all). A variation I also use is, London broil, I cut up, and mix with chuck.
 
Author Comment
Eric K. October 21, 2018
Heinz savory beef! Love the stuff.
 
Mersey October 16, 2018
Hi<br />I would like to try this recipe but i don't use canned soups. Can you please suggest an alternative?<br />
 
janet T. October 14, 2018
Why would you post a recipe that calls for a can of cream of mushroom soup? That’s not why I follow Food 52.<br />
 
Dy October 8, 2018
This was excellent. Flavor was divine.<br />Yes, I cut my own slab of beef. <br />Modification: in place of salt, used granulated beef stock; added a 1/4 C Malbec.<br />A suggestion: add more mushrooms. :)
 
Author Comment
Eric K. October 8, 2018
Amazing. Those modifications indeed sound divine.
 
leigh F. October 7, 2018
Made this for dinner tonight and it was delicious. I make plenty of things from scratch, but have no problem with a short cut now and then. The cream of mushroom soup was great. I did add some beef broth instead of water. WIll definitely make again. Thank you!
 
Author Comment
Eric K. October 8, 2018
So happy to hear. Thanks for reporting back, Leigh.
 
michelle October 5, 2018
You lost me at cream of mushroom... sorry.
 
Tara L. October 7, 2018
Couldn't agree more. I expect so much more from Food52 than dumping a can of soup into the crock pot.
 
Marcy October 7, 2018
Eye roll for Tara and michelle.
 
michelle October 7, 2018
Wasn’t trying to be snippy. My apologies.
 
El October 8, 2018
I’m Going to use cream of celery or chicken instead. I’m sure it will be delicious. <br />
 
Tara T. October 8, 2018
No need for the snark. It's just not the typical ingredient Food52 is known to use. We all have our own reasons for being drawn to certain sites for recipes and this is not one of them for me.
 
Eric K. October 16, 2018
So....
 
Jaye B. October 31, 2018
Marcy, :) :) And where are the instructions for from-scratch egg noodles?
 
Jaye B. October 31, 2018
Eric K. - Not to worry. For Food52 subscribers who have kids, full time jobs, elder care, and who knows what else on their agendas, a shortcut is better than fast food. A tasty, easy recipe that you know what's in it is welcomed by this follower.
 
Jean D. October 4, 2018
Do you cut the stew meat into chunks before adding it to the crockpot?<br /><br />
 
Christian October 4, 2018
Like to know the answer to that myself.
 
Author Comment
Eric K. October 4, 2018
Hi Jean (& Christian!), a part of me wants to answer with a question: What do you mean exactly? Because whenever I've bought "beef chuck stew meat" at the market, it's been cut up already into 1"-2" cubes. So no, I don't chunk it any further. Does that help?
 
randele October 4, 2018
Stewing meat comes cut in bite size chunks, if not, a chuck roast will serve the same purpose if you're for the task of cutting it up yourself. You'll save money this way, also. Here's a tip: if you're going to cube flank meat or chuck roasts, put them in the freezer for 30 minutes to 50 minutes depending on thickness. This will expedite the process by creating easier handling, more efficient knife slicing and no to little blood hassle.<br /><br />Historically, stewing meat was cheap and often passed by. Kabobs and the crockpot world has raised the price significantly. You should expect to save at least a dollar a pound by prepping your own stewing meat.
 
Author Comment
Eric K. October 5, 2018
^Great tip. Thanks, randele, very helpful.
 
Ali W. September 29, 2018
Huh, I wonder why the thumbnail photo for this recipe is a dish of ice cream...?
 
Author Comment
Eric K. October 3, 2018
Hi Ali, ha, that was the default. Though I do enjoy my after-dinner ice creams... (Recipe photo's there now.)
 
Author Comment
Eric K. October 4, 2018
(Now it's a video.)
 
Ali W. October 5, 2018
Awesome!<br />