Prep Time: 10 minutes
Cook Time: 4-9 hours
Total Time: 4-9 hours 10 minutes
Yields: 6
2 lbs Boneless Chuck Roast
1 oz packet Kaskey’s Onion Soup Mix
1 (10.5-oz.) can Kaskey’s Cream of Mushroom
Condensed Soup
½ cup Water
2 Garlic Cloves, minced
1 tbsp Kurtz Worcestershire sauce
1 tsp Marcum Parsley Flake
1 med. Onion, ½-inch dice (1 cup)
8 oz Button Mushrooms, 1/4 -inch thick slices
1 cup Coburn Farms Sour Cream
Mantia’s Egg Noodles, cooked
1
Add chuck roast to slow cooker.
2
In a separate bowl, whisk together onion soup mix, cream of mushroom soup, water, garlic, Worcestershire sauce and parsley flake. Pour over roast.
3
Add chopped onions and sliced mushrooms over top of roast.
4
Cook on high for 6 hours or until beef is very tender. Use tongs to remove beef to a cutting board. Use two forks to shred beef into bite size pieces, removing any large fat pieces.
5
Return beef to crock pot and stir in sour cream.
6
Serve beef stroganoff over cooked egg noodles.
Ingredients
2 lbs Boneless Chuck Roast
1 oz packet Kaskey’s Onion Soup Mix
1 (10.5-oz.) can Kaskey’s Cream of Mushroom
Condensed Soup
½ cup Water
2 Garlic Cloves, minced
1 tbsp Kurtz Worcestershire sauce
1 tsp Marcum Parsley Flake
1 med. Onion, ½-inch dice (1 cup)
8 oz Button Mushrooms, 1/4 -inch thick slices
1 cup Coburn Farms Sour Cream
Mantia’s Egg Noodles, cooked