We are huge fans of beef stroganoff around here. We like it traditionally prepared, and we like it in the slow cooker. We’re happy to eat it with stew meat or with ground beef. We like it with mushrooms or without. By that I mean that I like it with mushrooms, and my husband likes it without.

I was thrilled that this recipe was chosen last week. My mom was in town, and her presence meant there were two mushroom lovers in the house and my mushroom hating husband was outnumbered.

I have spent the past 14 years modifying my favorite recipes to be mushroom free, all in the name of love and a peaceful household, but on Thursday, I giddily sliced them into my slow cooker, and now I’m not sure I can make beef stroganoff without mushrooms. Don’t worry about the future of my marriage. The mushrooms were cut in half and were super easy to pick out. More for me!

If you aren’t a fan of mushrooms, Crock Pot Creamy Beef Stroganoff is good without them, too. It has an incredible flavor, and it will make your house smell divine!

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Creamy Beef Stroganoff.

Crock Pot Creamy Beef Stroganoff

Crock Pot Creamy Beef Stroganoff Save Print Prep time 15 mins Cook time 7 hours Total time 7 hours 15 mins Serves: 8 servings Ingredients 2 lb. beef stew meat, cut into 1 inch cubes

10 oz. fresh mushrooms, halved

1 medium onion, chopped

2 clove garlic, minced

1 cup beef broth

2 tsp. paprika

2 tsp. salt

1 tsp. pepper

1 cup sour cream

3 Tbsp. flour

1 Tbsp. dijon mustard

1 pkg. (16 oz.) egg noodles, uncooked

2 Tbsp. chopped fresh parsley Instructions Put meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika, salt, and pepper. Cover and cook on LOW 7 to 8 hours (or on HIGH 5 hours). Combine sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Stir in uncooked noodles and cook 30 minutes to 1 hour, or until noodles are to desired tenderness. Sprinkle with parsley when serving. 3.5.3208

Feedback

Linda

This stroganoff was very delicious. I love mushrooms, so that was a double yum!! Cooking the egg noodles right in the crockpot the last hour absorbed most all of the liquid perfectly. I did add an extra dollop of sour cream. The leftovers were good even the next night, and I would definitely make this again.

Sarah

Our family thought this take on stroganoff was delicious. Our two year old loved the big chunks of beef and we all loved the flavors. I hate mushroom but added them anyway and I’m glad I did… I think they added. Picking them out was easy and putting them on my husband’s plate made him happy. Win, win.

Kim

We really liked this one. Skipped the mushrooms and it was still good. Next time I will try cooking the noodles in the pot. We had plenty of liquid, though we did add more flour and it was fine. A perfect Fall comfort food dinner.

Me

I really liked this recipe, probably because of the mushrooms, and my husband thought it was okay. He still loves his momma’s beef stroganoff recipe the best, and anything else pales in comparison. Maybe someday I’ll modify that for the slow cooker and share it here!

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