Slow-Cooker Beef Stroganoff With Mushrooms

This is pretty foreign to my entire concept of beef stroganoff - a quick dish prepared in a saute pan- but it could be a decent enough dish, and there is some tradition for stroganoff as a stew. A basic problem with both slow cooker and insta pot recipes is that they come out with too much liquid; I presume that's the reason for the mushroom soup in this recipe. There are other ways to address it- you could pour off the liquid and reduce it, then put it back and add sour cream. You could (don't really like this) thicken it with cornstarch or roux. I think I'd do the reduction, and also use double the mushrooms and a bit of spice--- I like thyme, paprika and dill in Stroganoff, a lot of people use mustard. The reduced liquid and sour cream should add up to a good consistency for the sauce without resorting to starch to thicken it.

Tried this today. It is so good and easy! I added thyme and garlic powder and followed the recipe exactly.

Made as directed except used about 12 oz of baby Bella mushrooms and only 1 lb of stew meat. It was perfect for 4 people and we are using the excess sauce to put over shredded rotisserie chicken for lunch today. My only complaint was it tasted a bit tangy, so I’ll reduce the Worcestershire sauce next time a bit. (I especially appreciate slow cooker recipes that don’t require precooking!)

Made the recipe exactly as written and it was delicious! Thank you, Kim!

We loved this recipe and I will absolutely make it again. Based on reviews, I added 2 Tbsp corn starch and cooked on low for 6.5 hrs. I mixed the cream of mushroom, cornstarch, Worcestershire sauce, salt and pepper together first and mixed into the onion, mushroom and meat. It was really good and flavorful.

For all those who are VERY concerned about the condensed soup, you can make your own if you want something less processed. Most recipes don't take much time, and it's something you can make in batches and freeze.

I can't wait to try this though! Some nights I want something a little more stick to your ribs after the gym, but I'm usually too tired to cook.

Easy week night comfort food

I made a few changes to this recipe after reading the reviews. First, I added sweet onion instead of red. Next, I added 1 tbsp of floor with the mushrooms and condensed soup mixture. Lastly, I slow cooked it on low for 7 hours. On the 8th hour I turned it up to high since the broth was looking soupy and I hadn’t turned the beef. After cooking, I remove the beef and put the still-thin broth in a sauce pan and added another tablespoon of flour. Whipped it on med/high for a Couple of minutes and it thickened up beautifully. Added the sour cream after it cooled a bit. This was a big hit at dinner and everyone wanted seconds.

Gross. Raw onions (even after six hours in the crockpot) and chewy beef. Do not make this recipe.

Made this last night and it’s a keeper. I added 3 TB flour, 1 TB Better than Boullion beef stock, 2 cloves of crushed garlic and a little gravy browner. My family loved it and requested it again on a rainy day. Easy and delicious. You can’t taste the canned soup at all by the way!

Having read the other reviews, I modified the recipe slightly in hopes of avoiding the "soupiness" mentioned by others.
1. Most other recipes call for a bit of flour, so I added about 2-3 tbsp of flour around hours three and four.
2. I cooked the noodles in the crock-pot, allowing them to absorb any excess liquid. I added them at about 4h 30min into the 5 hour cook.
To be honest, I'm not sure I needed to do both. The result was a very thick and rich beef stroganoff cooked perfectly. I was actually a bit worried about the noodles cooking due to a lack of moisture, so I added half of the sour cream to the mix just to give it a bit of extra moisture to work with.
For me, this came out perfectly. I wonder about some of the reviews in which people werent using condensed soup as the recipe called for. If there's extra water in your soup to start, you're going to have to cook that off and reduce it.
Also, if your meat has a lot of fat on it, you might want to cut it off before putting in the pot. Some recipes call for cooking the meat first, but I want all those juices in the pot.
Anyway, this recipe is a keeper for me. Thanks!

Not the best stroganoff recipe I have made. Very soupy (did not dilute the condensed soup) and stew beef makes this dish less than blah. Normally I stay away from any recipe that calls for condensed soup of any kind, but I wanted to give this recipe a try as it was written. I would definitely make a lot of changes or just try a different recipe next time.

I belong to the group of people who really can’t stand the flavor of canned soups. (I’m not opposed to convenience products; just can’t stand the taste.) I was rescued by Ojakangas’ casserole cookbook where she recommends subbing bechamel, flavored as desired. The problem with that, of course, is the extra time and mess in recipes that are trying to reduce both. Then I found out about ... microwave bechamel! It’s very good, especially as a sub for canned soup. Most of these recipes ( and there are zillions, all over the internet) neglect to tell you to use an extra large Pyrex-type measuring cup so that you can melt the butter and make the sauce in one dish. https://www.google.com/amp/s/www.food.com/amp/recipe/easy-white-sauce-with-variations-for-the-microwave-28475

The recipe sounds good, haven't tried it but after reading the posts I recommend that if anyone tries it again try sauteing the mushrooms first to remove the water from the mushrooms.

I don't like to use canned soup either so I make condensed mushroom soup and freeze in small jars. Great for lunches too. The recipe is what it advertised, sure 'real' beef stroganoff tastes better but sometimes you need a meal that's one pot, easy and cozy. It was exactly what we needed on a busy weeknight.

Big disappointment. I made it just as written but it was soupy. Left it warming as one reviewer suggested and after 20 minutes still soup. The flavor was fine but it was broth, so not really what was expected.

Just made this today...I didn't do it in the crock pot, just simmered in a pan...added a little red wine, it is just DELICIOUS! LOVE IT!

FYI this did not adapt well to the instant pot for me. Usually I find slow cooker recipes work pretty much as is (modulo finding an appropriate time under pressure, which I set at 35 minutes) but I think the moisture from the mushrooms trapped inside accumulated to result in an overly watery result, albeit with perfectly tender beef. I rescued it by draining some liquid, and adding beans and peas.

Perhaps something to try next time for any instant potters: strain the liquid, reduce, and add back.

Thought this was great! Will make again. Thank you for sharing this recipe!

Had to try this and compare to America’s Test Kitchen Slow Cooker recipe which has 16 ingredients including dried porcini mushrooms and an estimated 30 min prep time. Made this New Years Eve for family who all clamored for the recipe. The tired cook appreciated its simplicity. Meat great, sauce too thin for my taste, sauce much tastier when we came back for second helpings so in the future will plan for this. Will also increase meat and make sure we have a second bag of egg noodles and fresh dill on hand. Will get back to you after making ATKs version.