Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.

Ingredients Nutrition


  1. Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
  2. Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
  3. Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
  5. Serve with or over rice, egg noodles or mashed potatoes.
Most Helpful

5 5

This tasted great! I did throw in some onions and used one can of golden mushroom soup in place of one can of regular cream of mushroom, which I think gave it a nice flavor and made it not so much like a stroganoff. Thanks for the recipe!

5 5

I don't usually cook in a crockpot simply because DH doesn't care for foods cooked in them. He did however love this one. In fact, the whole family enjoyed this recipe served over egg noodles. A salad and rolls completed the meal.