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
Prep time: 5 min
Cook time: 5 hrs
pounds beef chuck stew meat
red onion, diced
ounces cremini mushrooms, sliced
(10.75-ounce) can condensed cream of mushroom soup
tablespoons Worcestershire sauce
Salt and pepper, to taste
ounces sour cream
ounces egg noodles, cooked, for serving
tablespoon fresh parsley, roughly chopped, for garnish
- 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.
- Meanwhile, cook the egg noodles (or white rice, which I sometimes prefer).
- When the stroganoff is done cooking, stir in the sour cream. Serve over the egg noodles and garnish with the chopped parsley.
- This recipe is a Community Pick!