Crockpot beef stroganoff is a comforting meal of slow-cooked beef, onions and mushrooms, simmered until tender in a seasoned sauce made rich and creamy with a secret ingredient: condensed mushroom soup.
Instructions
1
Prepare the beef
2
Cut the steak into 3x1/2-inch strips. In a 5- or 6-quart slow cooker, combine the mushrooms, onions, mushroom soup, soy sauce, mustard, Worcestershire sauce, garlic, salt and pepper. Stir in the steak strips, and cook, covered, on low heat until the meat is tender and the flavors have melded, six to eight hours.
3
Thicken the sauce
4
Transfer the steak to a serving dish using a slotted spoon, and keep it warm. Skim and discard the fat from the cooking juices. Mix the cornstarch and water until smooth, then stir the slurry mixture into the cooking juices. Cook, covered, on high until thickened, 10 to 15 minutes. Stir in the sour cream, then pour the mixture over the beef. Serve it with noodles, topped with minced parsley, if desired.
