Mom’s Beef Stroganoff
Tender beef slow cooked in a delicious mushroom gravy – serve over buttered egg noodles
Servings Prep Time
6-8servings 15mins
Cook Time Passive Time
15mins 8hours
Servings Prep Time
6-8servings 15mins
Cook Time Passive Time
15mins 8hours
Ingredients
Instructions
Prep
  1. If you bought the whole chuck roast, you want to trim as much fat as you can and cut into 1 inch cubes and set aside.
  2. Wash and slice your mushrooms. Heat saute pan over medium heat and toss in the mushrooms, 1 tbsp of butter and some pepper.
  3. Saute the shrooms until they are somewhat soft and released all of their water. Drain the excess juices and set aside.
Slow Cook
  1. Now the easy part! Get out your crockpot and place the beef on the bottom.
  2. Add your mushrooms to the mix.
  3. Add both cans of cream of mushroom and dump both packets of Beef Onion Soup Mix.
  4. Mix everything really well – scrape down the sides.
  5. Slow cook on low for 8 hours…. DO NOT OPEN THE LID!
Get Noodly
  1. When the time is up, cook your egg noodles and toss them with butter, S&P to your desire.
Finish It Up
  1. Once you get the noodles going, open the lid on the crockpot and stir in your sour cream. Use as much as you want to get the right consistency.. I like a good creaminess to it. Taste and adjust your seasonings.
  2. Grab a bowl, throw some noodles in it and cover with stroganoff.
Recipe Notes

This can also be cooked in the InstantPot if you’re tight on time.  Same instructions only throw it into the InstantPot, cook on High for 40 minutes and do a natural release for 20.