Crock Pot Beef Stroganoff

  • Prep Time: 0 mins
  • Total Time: 8 hrs
  • Servings: 4
  • About This Recipe

    “For those cold nights ahead this is one of my favorites…”

    Ingredients

  • 1lbbeef, cut into chunks
  • 1 (1 1/4 ounce) packets Lipton Onion Soup Mix
  • 1 (10 1/2 ounce) cans cream of mushroom soup
  • 2cups red wine (I use the cheap cooking wine, and it still turns out mouth-watering) or 2cupsBurgundy wine( I use the cheap cooking wine, and it still turns out mouth-watering)
  • Directions

  • Mix and cook on Low for 8-10 hours.
  • If desired, stir in a bit of sour cream before serving over hot butteredegg noodles.
  • Oh, this is so savory and easy.
  • Enjoy with a green saladand warm crusty bread.
  • Reviews

  • “Very easy and very tasty. I threw this together in about 5 minutes before I went to work. When I came home, the house smelled wonderful. I used a sirloin steak because that’s what I had in the freezer. I only had 1 cup of wine, so used that plus 1 cup of beef broth. I found that I had to thicken it with a bit of cornstarch. Also added about 2 tbsp of sour cream near the end (personal preference). I served it on a platter of egg noodles and topped it with freshly chopped parsley. Definitely a keeper. (Next time I would eliminate the broth altogether and use 1 cup of wine plus some sliced fresh mushrooms).”

  • “It’s easy and full of flavor.Serve with egg noodles.One note, if cooking with wine, never use “cooking wine”.If you can’t drink it, it isn’t worth putting in your food!!!Add 1/4 – 1/2 cup sour cream right before serving for a creamier and richer sauce.”

  • “It IS very easy and tasty! However, I ended up adding an extra can of condensed soup to thicken it a bit more towards the end (I didn’t have sour cream). Also, though my partner didn’t think so, I felt the wine flavor was just a bit too pronounced. So next time I may try half boullion and half wine for the liquid. Will definitely make again.”

  • “We made this the other day and we agreed that the wine flavor was overpowering, however we still liked it and I will make again, just add less wine and see how that goes.The meat was so tender it was like butter.Thank you for sharing with us.”

  • “So full of sodium it could give you a stroke!I will make sure I use homemade onion soup mix next time and also make a cream of soup with no sodium to cut back on the salt.Taste was good otherwise!”

  • “This is the only way we eat Beef Stroganoff.It is so simple and fool proof.”

  • “I followed the recipe exactly but it never tasted like the alcohol burned off. Because the recipe didn’t specify cooking wine or regular wine I used the rest of the regular wine that was in the fridge. I let it cook a couple hours longer than suggested but it still tasted like alcohol.”

  • “Absolutely wonderful! I used 1C red wine, 1C beef broth, and 2 cans mushrooms………….wasn’t quite as thick as I would have liked but the flavor was amazing, and the house smelled fantastic!”

  • “Added subbed beef broth for some of the wine and added cornstarch, sour cream and mushrooms. Great meal!”

  • “This recipe turned out really well.I read the other reviews and used 1 cup of red wine and 1 cup of beef broth and added fresh mushrooms during the last hour of cooking.Before eating, I added some light sour cream in addition to a little bit of dijon mustard since the red wine taste was a little strong for me.The dijon mustard made it perfect for me.”

  • “This did not work for me. It tasted so bad I didn’t even bother saving the leftovers…which was most of it.”

  • “Taking everyone’s reviews into consideration I doubled the beef, used 2 cups red wine, 1 can beef broth, 1 1/2 cans of cream of mushroom soup and one package of garlic mushroom dry soup mix.I added some light sour cream in near the end after I added a slurry of cornstarch and water.I think I pretty well used everyone’s suggestions 🙂 and it turned out great!!”

  • “Wow! This was really good.I made it exactly as stated. I added lowfat sour cream (about 2 tablespoons) right before serving it.This was incredibly easy.I started it in the morning before work, and came home to a wonderfully-smelling house, and dinner ready to eat.Thanks so much for this recipe!”

  • “Wow, delicious, I’m even going to use this to make pot-roast in the future by leaving off the sour cream at the end. This is a keeper.”

  • “I thought this was really, really good.I added some mushrooms and about 1/2 of a small carton of sour cream (just ‘cuz).My husband is not a drinker, so he didn’t like the taste with the red wine.I’m having it left over for lunch and it’s still just as delicious!”

  • “Wonderfully easy recipe.I make with only about 1.25 cups of red wine.I try to use a cabernet if I have it, the cooking wines are too salty for my taste especially combined with the onion soup mix.I, too, add sour cream and sometimes fresh mushrooms just before serving over egg noodles.For the beef, my Whole Foods carries beef already chopped into small pieces.I just use that and call it good!Delicious, actually!!”

  • “I tried this using sirloin steak and it was sooo salty tasting….maybe the Lipton onion soup??I didn’t like the flavor and it was runny…..sorry!”

  • “Big winner! I think I downloaded the recipe in Sept or Oct and have made it about six times it’s become a big favorite in my house. Thanks for posting!!”

  • “I have never made stronganoff before…I thought it was good, but my Husband thought otherwise… not sure what I did wrong!”

  • “This was an excellent recipe. I did brown the meat before adding it to the crockpot and used beef broth instead of cream of mushroom with the red wine (2 cups of beef broth to 1 cup of red wine) and added fresh sliced mushroom in the crockpot.It was delicious.”

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