Fall and winter nights call for simple comfort food. This Slow Cooker Beef Stroganoff is perfect for the busy, cool nights. Simple and delicious, it’s the perfect solution.
It’s time for The Ultimate Recipe Challenge again, organized by Kim from The Kim Six Fix once again. This month’s theme is slow cooker recipes, perfect for the busy, cool months ahead. My submission is this Slow Cooker Beef Stroganoff. It’s pretty tasty too. I have a confession to make about this recipe. When we’re in the States, I cook this in a slow cooker and it’s so amazing. There aren’t any slow cookers here in Martinique, at least as far as I can tell, but I do have an InstaPot, so I used it instead. I will give directions for both cookers and you can do what you want. When you’re finished looking at my recipe, keep scrolling to get the other slow cooker recipes. This recipe is great served over pasta, potatoes or rice, so it fits whatever you want to make. My favorite is pasta though. Two things of note. I use my Cream Soup Base, but you can use canned cream of mushroom soup too. Also, I usually use fresh mushrooms, but they are crazy expensive here, so I used canned.
- 1 pound of beef, trimmed and cut into bite sized pieces
- 1 onion, chopped
- 8 ounces mushrooms, sliced (fresh or canned)
- 1 Tbsp butter
- 2 portions of cream soup base (see recipe link)
- 1½ cups sour cream
- Place the beef in a slow cooker or InstaPot.
- Melt the butter in a small saute pan.
- Salute the onion and if the mushrooms are fresh, the mushrooms.
- Pour in with the beef.
- Mix the cream soup base with water in a small saucepan and thicken.
- Pour into the beef mixture and mix.
- For an InstaPot, cook on the stew setting.
- For the Slow Cooker, cook on low for 5 hours.
- At the end of the cook time, mix in the sour cream and cook for 15 minutes to warm the sour cream.
- Serve over potatoes, pasta or rice