No-Canned-Soup Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff almost always uses canned mushroom soup--this recipe let's you use fresher ingredients with incredible results.

I know, I know!

That’s a very long title up there. But the ‘no-canned-soup’ part is important. Because canned mushroom soup tastes like–well–canned mushroom soup. And we don’t want that do we?

Nope.

Also, the slow cooker part is important. Slow cooking makes stew meat taste like heaven, but it’s not a great idea for cream or cream-based products (like sour cream), which is why I need to tell you that this slow cooker beef stroganoff doesn’t have canned soup. Usually, this type of recipe does, to avoid using sour cream that will separate if it cooks all day. The solution is simple. Cook the beef and mushrooms first, add the cream later. Voila!

Slow-cooker Beef Stroganoff--without the canned soup. So delicious and so perfect for fall!

No-Canned-Soup Slow Cooker Beef Stroganoff

3 pounds stew beef, trimmed and cut into 1 inch cubes
1 onion, cut in half and sliced thin
8 ounces sliced mushrooms (I like thick slices best)
Olive oil
1 cup beef broth
2 T red wine
Salt and Pepper to taste
1 cup sour cream
2 ounces cream cheese, cut into small pieces
1 T dijon mustard
2 t paprika
1 bag egg noodles
1 T butter
Parsley flakes

* * *

Turn your slow cooker onto low. Pour two tablespoons of olive oil in a pan and make it nice and hot. Add the meat (in two batches) to the oil and brown well on all sides. Add to your slow cooker. Add onion and mushrooms to the same pan and cook for two or three minutes, just until the onion wilts. Add to the slow cooker. Deglaze your pan with the beef broth and wine–make sure to get up all the bits from the bottom of the pan. Pour the liquid over the meat and veggies in your slow cooker. Season with salt and pepper.Cover and cook on low for six to eight hours (or on high for three to four hours, but low is best!)

You’ll want to dive in head first, I’m telling you. It smells so good. But we’re not done yet!

Whisk together the sour cream, mustard, and paprika. Stir in the bits of cream cheese. Pour all of this into the slow cooker and use your whisk to incorporate it. Let cook for another 15 to 20 minutes, until the cheese has melted into the sauce.  Taste for seasoning. This dish is really good when it’s peppery.

Meanwhile, cook up a bag of egg noodles. Stir in a tablespoon or so of butter and some parsley flakes. Serve your beef stroganoff over the noodles.

We usually just eat this with a simple salad. Mmmm.

CLICK HERE for a printable recipe.

* * *

This post is linked at: Serenity Now, The Shabby Nest, Whipperberry, Be Different Act Normal, Reasons to Skip the Housework, Simply Sweets, Serenity You, Sewlicious, Snippets of Inspiration, The Girl Creative, Sew Can Do, Home Work

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5 thoughts on “No-Canned-Soup Slow Cooker Beef Stroganoff

  1. I’m such a fan of crock pot meals because it seems I never have time to cook. Thanks for sharing. Looks delicious.

    Like

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