Crockpot Beef Stroganoff
September 08, 2011
"For the best flavor I recommend not to substitute any other flavor of canned soup for the cream of celery, this also may be cooked in a large skillet on top of the stove, fresh sauteed mushrooms may be replaced for the canned, no additional salt added the canned soups and dry onion soup mix already have lots of sodium… you will need a 3-quart slow cooker, serve with hot cooked noodles"
- Serving Size: 1 (505 g)
- Calories 656.5
- Total Fat - 29.4 g
- Saturated Fat - 11.6 g
- Cholesterol - 124.2 mg
- Sodium - 1287.5 mg
- Total Carbohydrate - 80.8 g
- Dietary Fiber - 5.7 g
- Sugars - 37.9 g
- Protein - 18.9 g
- Calcium - 182.2 mg
- Iron - 2.9 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.4 mg
Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of the skillet adding in more if needed).
Season the beef cubes with pepper and garlic powder.
Add to the skillet and brown on all sides; transfer to the crockpot.
To the skillet add in onion and saute for about 3 minutes.
Add in garlic and cayenne; cook stirring for 1 minute.
Stir in both cans of soup, mushrooms and dry onion soup mix; bring to a simmer until bubbly and well combined.
Pour over the beef in the crockpot then toss to to combine with the beef.
Cover and cook on low for about 6-7 hours or until beef is tender.
Stir in the sour cream and heat through, serve over cooked noodles
Tips & Variations
No special items needed.