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Slow Cooker Beef Stroganoff

Yields6 ServingsPrep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

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.

Nutrition Facts

6 servings

Serving size