Description
A comforting slow cooker beef stroganoff with tender chunks of beef in a creamy, savory sauce served over egg noodles.
Ingredients
- 1 pound beef stew meat
- 2 cans condensed golden mushroom soup (10 3/4 ounces each)
- 8 ounces mushrooms, sliced
- 1/2 cup onion, chopped
- 1/4 teaspoon ground black pepper
- 1 cup sour cream
- 1 bag egg noodles
- 1/4 cup red wine
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place the beef stew meat in a single layer at the bottom of the slow cooker.
- Add the sliced mushrooms, chopped onion, and ground black pepper over the beef.
- Pour both cans of golden mushroom soup and the red wine into the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
- After cooking, stir in the sour cream and cover for an additional 10 minutes until heated through.
- Serve over egg noodles, mashed potatoes, or rice, seasoning with salt and pepper to taste.
Notes
For a deeper flavor, consider browning the beef before adding it to the slow cooker. This enhances the dish’s richness.