Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

2 to 3 pounds beef stew meat, cut in 2 inch chunks
2 cans (10.75 ounces) cream of mushroom soup
1 envelope (1 ounce) dry onion soup mix
1/2 cup dry white wine
1/2 cup water
8 ounces sliced mushrooms
1 cup sour cream
Hot cooked egg noodles.

In a bowl whisk together mushroom soup, onion soup mix, wine, and water. Place beef in the crock pot. Add soup mixture. Stir well. Cook on low for 6 to 8 hours. Add mushrooms and cook on high for about 30 minutes or until they are tender. Stir in sour cream right before serving. Serve over noodles.

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Show Comments (3)

  1. Reply


    March 12th, 2013 at 8:13 AM

    Excellent. To add a twist. Substitute the cream of mushroom soup with cream of mushroom with roasted garlic soup.
    Thanks for the recipe Amy!!

  2. Reply


    October 29th, 2012 at 2:41 PM

    You could use chicken or beef stock instead of the wine. Thanks! -Amy

  3. Reply


    October 29th, 2012 at 2:12 PM

    What could you substitute for the white wine?

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