Ingredients
1 pound beef stew meat
2 cans (10 3/4 each) condensed golden mushroom soup
8 ounces sliced mushrooms (fresh is best but canned works too)
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 cup sour cream (added AFTER slow cooking, at the end)
egg noodles prepared according to package (or mashed potatoes, rice)
Optional
1/4- 1/3 cup red wine
Directions
Spray slow cooker with non-stick cooking spray, then place beef in a single layer. Add mushrooms, onion, pepper and both cans of soup and wine (optional), stir until well blended.
Cook on low for 6-8 hours or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks.
Last, add sour cream mixing well - cover for about 10 mins or until heated through. Serve over egg noodles, mashed potatoes or rice, salt and pepper to taste. Enjoy!
TIPS
Browning the stew meat first adds an extra layer of flavor.
I always add 1/4 to 1/3 cup of red wine to beef stroganoff - so good.
You can use Healthy Request Golden Mushroom Soup for this recipe, if you are not able to find regular condensed Golden Mushroom soup, however it may be a bit bland. Adding 1 tablespoon of Worcestershire sauce and 1/4 to 1/3 cup red wine makes it super tasty!
Adjust cooking time according to how fast/slow your slow cooker cooks.