Prep 5 mins
Cook 8 hrs
Another very good stroganoff. I love how tender the meat is and how wonderful the sauce tastes. Very easy!
- 1 small onion, diced
- 1 (16 ounce) package mushrooms
- 1 (10 ounce) can cream of mushroom soup
- 1 lb stew meat
- 1 cup sour cream substitute
- 2 tablespoons white wine
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dry mustard
- 1⁄4 cup milk
- 1 tablespoon flour
- Put first 9 ingredients into crock pot.
- Cook on low for 7-9 hours or high for 4-6 hours.
- For last half hour of cooking mix milk and flour together and add to crock pot to thicken a little.
- Serve with rice, potatoes or pasta.
This recipe was good and the meat was fabulously tender, but I think could definitely be better with a few changes. The sauce was way too thin for me, and that is after dredging the meat in the seasoned flour (which I DO think helps and adds a little additional flavor!) and adding the additional flour near the end. In the future I will either use way less beef broth or none at all, and add beef bouillon if I want the additional flavor. It's important to realize that sauces naturally thin out somewhat in a crock pot due to the juices from the meat. I also used real sour cream (although low-fat), and as others have said, adding it near the end keeps it from separating. And lastly, although the taste was good, I definitely needed some extra seasoning with salt and pepper. So keep those handy!
This was a great recipe, and easy!! I also tossed the meat in the flour before cooking. I passed on the mustard and used red instead of white wine and it was still fabulous. This is a keeper!!
An easy and delicious meal. I love those throw-everything-in-the-pot-and-come-home-to-dinner meals, and this one is just that!! I too dredged the meat in some seasoned flour before tossing it in the crockpot. It turned out beautifully! The meat is soooo tender!! Thank you for sharing this keeper!!