When I was growing up one of the favorite things my mom would make would be a beef stroganoff. I could eat a bowl of the sauce just by itself. This recipe tastes almost identical to hers but even better it’s in the slow cooker! My mom’s stroganoff used ground meat but this one uses stew meat. It is an absolutely delicious dinner and it is so simple to throw in the slow cooker and forget about it until dinner time!
2 pounds stew meat
2 cans (10.75 oz) cans of cream of mushroom soup
1 packet Lipton onion soup mix
1 1/2 tablespoons Worstechire sauce
1 onion chopped
2 cloves garlic minced
1 8oz package sliced cremini mushrooms
1/2 cup sour cream
1 cup gingerale
salt and pepper to taste
1. Brown stew meat and add to slow cooker.
2. In a medium size bowl combine cream of mushroom soup, Lipton soup mix, onion, garlic, Worsteshire, cremini mushrooms, sour cream, and gingerale. Add salt and pepper as desired.
3. Stir to blend and pour over beef in slow cooker.
4 Cook on high for 4 hours or on low for 6-8 hours.
5. Serve over rice or egg noodles.
This Slow Cooker Beef and Mushrooms is prepped and cooking in only about 10 minutes. It’s totally something you could throw together on the way out the door and have dinner ready when you get home.
The sauce has just a bit of tang from the gingerale and sour cream but is still rich and creamy. The slow cooker makes the beef fork tender. And anything in the slow cooker is a win with our family. (One of the most popular recipes on my own blog is this Slow Cooker BBQ Pulled Pork. This is an easy dinner that is stick to your ribs delicious comfort food.
Be sure and stop by Penney Lane Kitchen. I’ve been cooking up a storm this holiday season like this Salted Caramel Pudding Parfait – which is actually involves no cooking or baking. 🙂
See you next month!
This recipe was modified from this one from All Recipes.com
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