Mushroom and Steak Stroganoff

This has become my favorite crock-pot dish. For now anyway. I have made it several times since discovering it. Stroganoff is one of my favorite dishes!! My Grandma makes an amazing Stroganoff, and I have to hold myself back from licking the dishes! Ha ha! She coached me through the steps one time, and I made it, but it seemed like a lot of work, and a lot of pot watching. Not something I’m keen on these days.

And for whatever reason, I was under the impression that Stu wasn’t a huge fan of Stroganoff, so I was a little hesitant to try this dish the first time. Imagine my excitement when he told me it was great! I was happy he liked it of course, but mostly happy for me because I could make it without feeling guilty for ‘forcing’ him to eat something he doesn’t care that much for. Ha ha!!

This is a delicious dish! And it’s so easy to “toss” together which gives it even more brownie points in my book! The lads have gone back and forth over whether they think it’s “yucky” or “my favorite meal” based on what mood they happen to be in when dinner rolls around. 😉 But since it’s not unanimously complained against, I’ll count it as successful!

Try this one, you’ll love it! Num, num!

Mushroom ‘n Steak Stroganoff

2 T AP flour
1/2 t. garlic powder
1/2 t. pepper
1/4 t. paprika
1 3/4 lb beef steak cut into strips (I don’t bother to get the exact “cut” of steak the recipe recommends because I buy what’s on sale, but it does say top round steak, if you’re interested)
1 can condensed cream of mushroom soup (I use “cream of something” of course)
1/2 c. water
1/4 c. onion soup mix
2 jars/cans (4.5 oz) sliced mushrooms, drained
1/2 c. sour cream
Fresh parsley, optional

in a large resealable bag, combine the flour, garlic powder, pepper, and paprika. Add beef strips and shake to coat. Transfer to slow cooker (they say 3 qt, if you need to know)
Combine the soup, water and soup mix; poor over beef. Cover and cook on low for 6-7 hours (mine is always done before this) or until the meat is tender
Stir in the mushrooms, sour cream and parsley if desired. Cover and cook 15 minutes more or until sauce is thickened.
Serve with noodles if desired. (Or rice, it works well too!)
That’s all folks! It makes for a great meal with some easy veggie sides. Ella even loved some of the noodles w/ a little sauce on them when we ate this last! Yummy!

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