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This is the perfect recipe for your hungry family on a busy weeknight!
This post may contain affiliate links which won’t change your price but will share some commission.
As I was preparing this dinner, I got to thinking. Stroganoff is a really strange word, isn't it? I mean, say it to yourself a few times. The more you say it, the stranger it gets! And if you write it a few times, it gets even stranger than that!
So I decided to find out what the heck that word is. Thank goodness for the internet and search engines, how did we ever survive without them? Can you imagine if I actually had to go look this up in a dictionary, or worse, head to the library for an encyclopedia?? How barbaric! 😀
I found out from Wikipedia that this dish has Russian origins. The article is pretty interesting, although I always take everything I read on Wikipedia with a grain of salt. Anyway, the article speculated that the name of the dish was derived from a member of the Stroganov family.
It also goes into some of the different variations of the dish, including Brazilian, Japanese, and Iranian versions. Whaaaaa? Who knew! You can check out the Wikipedia article if you are curious!
Whatever the origin, this dish is classic comfort food and it is always a big hit in this family. Yes, even Thing 2 loves this dinner! It doesn't hurt that I served it with noodles, since as you know, pasta is one of Thing 2's favorite foods. But even without the noodles, he said it was delicious!
There are more complicated versions out there, which I have tried, but I like this version because it is simple and, according to my recipe critics (DH, Thing 1, and Thing 2), tastes just as good. You just mix up the ingredients, throw them in the slow cooker, and a few hours later dinner is ready!
Make sure you get Certified Angus Beef stew meat, for best results!
Crockpot Beef Stroganoff
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Crockpot Beef Stroganoff
Ingredients
- 1 3/4 Certified Angus Beef stew meat
- 10.75 ounces cream of mushroom soup (1 can)
- 1/2 cup water
- 1 envelope dried onion soup mix
- 1/4 teaspoon black pepper
- 16 ounces sliced fresh mushrooms
- 1/2 cup chopped onion (can use frozen)
- 1 tablespoon flour
- 1/2 cup sour cream
Instructions
- Mix all ingredients except the flour and sour cream in the slow cooker.
- Cover and cook on high for 4 hours or low for 6-7 hours.
- Mix the flour and sour cream together. Right before serving, stir the sour cream/flour mixture into the crock pot.
- Serve over noodles or rice.
Nutrition
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Judy
That looks delicious. I will be featuring this tonight at my Swing into Spring party that opens at 8pm EST. Please stop by for an I've Been Featured button. Thanks. http://diybydesign.blogspot.com
Jann Olson
I bet this is so tender and delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann