Description
A simple and comforting beef stroganoff made effortlessly in a crockpot, perfect for busy days.
Ingredients
- 2 pounds Boneless Beef Chuck Steak
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 pound Fresh Mushrooms
- 2 medium Onions, chopped
- 1 can Condensed Golden Mushroom Soup, undiluted
- 2 tablespoons Reduced-Sodium Soy Sauce
- 2 tablespoons Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 3 cloves Garlic, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Sour Cream
- 1 pound Hot Cooked Egg Noodles
- Minced Fresh Parsley (optional)
Instructions
- Cut the beef into bite-sized chunks.
- Season the beef with salt and pepper.
- In your crockpot, toss in the beef, mushrooms, and chopped onions.
- In a separate bowl, mix the golden mushroom soup, soy sauce, Dijon mustard, Worcestershire sauce, and minced garlic together.
- Pour that mixture over the beef, mushrooms, and onions in the crockpot.
- Set your crockpot to low and let it cook for 6 to 8 hours.
- When the beef is tender, mix the cornstarch and water in a small bowl until smooth, then add it to the crockpot.
- Once thickened, stir in the sour cream until creamy.
- Serve over hot cooked egg noodles and sprinkle with parsley if desired.
Notes
This dish can be frozen for up to 3 months; just remember to thaw it before reheating.