Slow Cook

Slow-Cooker Beef Stroganoff With Mushrooms

by:
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
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 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
Directions
  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.

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Review
Eric Kim is a Senior Editor at Food52, where his solo dining column, Table for One, runs Friday mornings. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.