This recipe is super simple and very delicious. Everyone in the house – kids included – had seconds. Beef Stroganoff is great served over rice, egg noodles, or your favorite pasta. Everyone ate it so quickly that I didn’t have a chance to get a photo…
About 1 lb. beef sliced – I coincidentally had a flank steak thawing in my fridge so I used that. Since this is in a crock pot you can really use just about any cut you like – you could even use stew meat because it will tenderize as it cooks.
1 can cream of mushroom soup or golden mushroom soup (Amy’s Organics and Health Valley make a gluten free version of cream of mushroom if you are making this recipe gluten free, but if you can’t find them you can use a regular GF mushroom soup and simply add a tablespoon or two of cornstarch to thicken it up. Or make your own cream of whatever soup by heating 1 cup cold milk with 1 tablespoon of corn starch over medium heat, add 1 tablespoon butter and bring to a boil, stirring constantly.)
1/2 to 1 whole package Lipton onion soup mix
8 ounces sliced mushrooms
1 cup beef broth
1/2 cup (or more) sour cream (to be added at the very end)
Combine first five ingredients in a crock pot. Stir. Heat on low 5 to 6 hours or high 3 to 4 hours.
Before serving, add 1/2 cup (or more) sour cream to make it creamy. The sour cream is an absolute necessity – before adding the sour cream, it smells great but looks awful. Stirring in the sour cream is like magic! Voila! Beef Stroganoff! Enjoy it.