Stroganoff a la crock pot

My other half has mentioned on and off for the last couple month’s that it’s been a long time since he’s had beef stroganoff (as in, it’s been a while since he’s live with his mom.)

However, he’s convinced that his mom never made it with mushrooms, even though most basic stroganoff recipes include a healthy dose of mushrooms. He also doesn’t like onions.

Well, I finally got around to making what he wanted, even sneaking in the mushrooms, and cooking it in a crock pot.

I had egg noodles when I first made these, but we ran out by the time we got to eat the leftover stroganoff.

I used Betty Crocker and Campbell’s recipes as guides and then made it my own.

Slow Cooker Stroganoff for Picky Eaters

1 to 1 1/2 pound  boneless beef round

1 can cream of mushroom soup

1 1/2 cups white/button or portobello mushroom, sliced (or diced finely for picky people)

1/2 cup beef broth

1/4 cup flour

2 tablespoons Worcestershire sauce

2 tablespoon dried onion flakes (if you like onions, go ahead and chop up one medium yellow onion and toss that in instead)

1/2 tablespoon black pepper

3 cloves minced garlic (or 3 tablespoons if you get the pre-minced kind)

1/2 cup sour cream

Egg noodles (for serving)


1. Start by cutting the meat into thin strips.

2. Optional: Sear the meat in a pan with butter.

3. Place meat in crock pot and top with diced mushrooms. (If you’re using fresh onion, toss that on top, too)

4. In separate bowl, mix broth, Worcestershire sauce, garlic, pepper, dried onion, flour and soup until well incorporated.

5. Pour the sauce over the meat and mushrooms.

Mmmm. . . beef in a mushroomy cream sauce.

6. Cook on low heat for 8 to 9 hours.

7. Before serving, mix in sour cream.


8. Serve atop a bed of egg noodles, rice, or other pasta.

Other half didn’t even notice that there were mushrooms in there because they were so small he couldn’t see them, and mushrooms’ naturally earthy, creamy taste meld in with the other flavors. More mushrooms for me!