Slow Cook

Slow-Cooker Beef Stroganoff With Mushrooms

September 27, 2018
Photo by Julia Gartland
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

Test Kitchen Notes

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

Watch This Recipe
Slow-Cooker Beef Stroganoff With Mushrooms
  • Prep time 5 minutes
  • Cook time 5 hours
  • Serves 4
  • 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 Worcestershire sauce
  • Salt and pepper, to taste
  • 8 ounces sour cream
  • 12 ounces egg noodles, cooked, for serving
  • 1/4 cup fresh parsley, roughly chopped
In This Recipe
  1. Add the beef, onion, mushrooms, cream of mushroom soup, 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.

See Reviews

See what other Food52ers are saying.

  • Kim Byron McGowan
    Kim Byron McGowan
  • Leith Devine
    Leith Devine
  • Judi Lowell-Riley
    Judi Lowell-Riley
  • Suzy Shedd
    Suzy Shedd
  • Irene Chelminski
    Irene Chelminski
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.