Slow Cooker Beef Stroganoff Cream Of Mushroom Soup

Slow-Cooker Beef Stroganoff With Mushrooms

Photo by Julia Gartland

Author Notes

There are certain foods I only ever make in my blue-checkered slow cooker. TV-dinner beef stroganoff, for example. My Crock-Pot (whom I've named Hal) may not be shiny and French like my Dutch oven Alfred, and I may have stolen him from my mother back home in Georgia, but he's still a good, reliable buddy in my kitchen, even after all those years of service. He also happens to make very delicious brown food. And as Nigella Lawson once said, "brown food tastes the best." —Eric Kim

Test Kitchen Notes

Featured in: Slow-Cooker Beef Stroganoff Is Why I'll Never Throw Out My Crock-Pot. —The Editors

Test Kitchen-Approved

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Slow-Cooker Beef Stroganoff With Mushrooms

Prep time 5 minutes
Cook time 5 hours
Serves 4

Ingredients

2 pounds beef chuck stew meat
1 red onion, diced
8 ounces cremini mushrooms, sliced
1 (10.75-ounce) can condensed cream of mushroom soup
¹/₄ cup Worcestershire sauce
Salt and pepper, to taste
8 ounces sour cream
12 ounces egg noodles, cooked, for serving
¹/₄ cup fresh parsley, roughly chopped

Directions

Add the beef, onion, mushrooms, cream of mushroom soup, and Worcestershire sauce to a slow cooker (such as a Crock-Pot) and season with salt and pepper. Stir, cover, and cook on high for 5 hours.
Meanwhile, cook the egg noodles (or white rice, which I sometimes prefer).
When the stroganoff is done cooking, stir in the sour cream. Serve over the egg noodles and garnish with the chopped parsley.

Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.