Want an easy and super simple recipe for Beef Stroganoff, Yes Please! I pulled this recipe out of my recipe box this morning…cause it’s just that time of year for beef-y/stew-y meals…and was so happy I had all the ingredients on hand (I just L-O-V-E when that happens)! It’s a fantastic recipe because it hardly has any ingredients a typical beef stroganoff recipe has yet pulls off the beef stroganoff-y taste quite well. Holy Smokes, this post is challenging my spelling of ‘stroganoff’ BIG TIME!
I put everything in the crockpot this morning and when I came home for dinner, WOW, the house smelled heavenly. It was the perfect end to a busy day at work. Try it for your dinner soon, you won’t be disappointed!
Crockpot Beef Stoganoff
Recipe Type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 lb beef stew meat
- 1 can cream of mushroom soup (I like the 98% fat free kind, if you cared to know!)
- 1 4 oz can sliced mushrooms
- 1 packet of dry onion soup
- 1/4-1/3 cup white wine
Instructions
- Put your meat (mine was frozen) into the crockpot and pour everything else on top.
- Slow cook for 8 hours on low.
- I really think that ‘slow and low’ is the way to go with this recipe, the stew meat turns out soooo tender and very flavorful!
- Serve with egg noodles or mashed potatoes and a green veggie to complete the meal.
Yum and Yum!
Looks yummy! Thanks for sharing the recipe. I love using my slow cooker!
Ok, I’ve never cooked with white wine before. Is there something else I can substitute it with?? Sounds so yummy!
A sincere Oh My God I’m LOVING your crockpot recipes! Just stumbled over from A Little Tipsy (banana bread crockpot recipe) and can’t wait to try ALL OF THEM! Thanks for the advice on using frozen meat, I’m usually looking around at dinnertime thinking ‘if only something was thawed…’
This is unrelated, but your beef stroganoff made me think of a low-fat chili that I made with beef heart (it’s cheap, very lean meat and I find it pretty addictive!). It’s very simple and fast. I can knock it out within 40 minutes or so and have it ready to eat in an hour.
(I know, I know, this is off topic. I’m sorry, I swear.)
♥1 beef heart–cut off most of the fat (there’s not usually much), then cut the heart into chunks. Drop it in your food processor with salt and pepper to taste (I just add it at this point because…I want to). Pulse until the heart is reduced to little chunks about the size of a BB. By cutting the meat up small, you don’t have to de-membrane it or deal with the fibers. Now, there will be a few tougher bits that you may run into while eating, but not many. I don’t mind those, personally.
♥1 can (or 1.5 cans if you want) kidney beans, UNdrained (Eden Organics has some nice ones)
♥1 can tomatoes, UNdrained (I like Muir Glen)
♥2 tblsp (roughly) Extra Virgin Olive Oil
♥About half a medium onion, diced (I like sweeter onions, but it really depends on your tastes)
♥2 cloves of garlic, finely minced (I like adding up to 5, but that’s me)
♥2 tblsp Frontier Herbs Taco Seasoning (this stuff is pretty spicy and 2 tablespoons is just what I put in to my taste–I like it hot!)
♥Optional: A good spoonful of those little green chilies, like Old El Paso brand
Toss the olive oil in your crockpot and let the onions and garlic cook in it for a while. Add the minced heart and cook til well done. Then add the tomatoes and beans right out of the can (I am a sloppy cook, can you tell? Haha), along with Taco Seasoning to taste. Let everything simmer in the crockpot as long as you like so that everything gets to know each other. You may have to add water, depending on how much was in the cans of tomatoes and beans. I never have to add any extra water, but you know know…
Voila. Lowfat, cheap, crockpot chili. Granted, I cook mine in a cast iron skillet that was handed down from my great-grandparents, but hey…you really like your crockpot apparently. And chili tastes so good out of a crockpot. 🙂
I’ll really have to try the beef stroganoff recipe. It sounds soooooo good!
@ Mary-WOW! This seems so easy…and I love how few ingredients there are, thank you Mary!! This is definitely going on my To-Make list!
Maggie
Looks sooo yummy! Is there anything to substitute for the white wine? Thanks for sharing!!
HI Crystal! You could substitute beef broth, that should do the trick!
You recommend a green veggie, but my family LOVES corn with it. Sometimes the corn even gets piled in between the noodles and the stroganoff. Delicious! 🙂
And for the white wine, ladies, all you really need is the little bottle of generic white cooking wine…no need for anything expensive. It sure adds a very nice layer of flavor/complexity to the sauce!
Commented once on Beef Stragonoff. I used the dry onion soup mix, land think it made it too salty. any suggestions of anything else to use. all in all it was really good, but a little too salty. Jan
I’m actually trying this right now. I followed the directions and about halfway through the 8 hours of cooking, it looked and smelled perfect! I just checked on it at 7 hrs through, and unfortunately, its all burnt! I’m not sure what I did wrong. Does it have to do with the size of my crockpot? Its almost like there wasn’t enough sauce. I put in another can of mushroom soup to see if I can salvage it but I’m afraid thats going to throw the flavor out of whack. Suggestions?
Is there any substitute for onion soup? I don’t like onions of any sort.
The COOK TIME says 6 hours yet in the instructions, it says 8 hours. Which is correct?
Hi Sandy! As with most slow cookers, the cook time is approximate. When cooking on low, most dishes cook between 6-8 hours depending on your slow cooker. Hope that helps!
xo,
Maggie
Any substitution for cream of mushrooms? Don’t eat them.
Try Cream of Chicken as a sub!