Speedy Slow Cooker Stroganoff

easy beef stroganoff with mushrooms
Crock pot stroganoff on pasta with mushrooms. StockFood / Getty Images
  • 4 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 4 hrs
  • Yield: 4 Servings
Ratings (4)

This extra-easy recipe for beef stroganoff uses leftover roast beef, onion soup mix, mushrooms, cream of mushroom soup and sour cream.

The stroganoff is an excellent way to use leftover roast beef. Feel free to use leftover pork loin roast in the recipe.

What You'll Need

  • 2 to 3 cups diced leftover roast beef
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1 envelope beefy onion soup (dry mix)
  • 1 can or jar (4 oz) sliced mushrooms
  • 1/2 to 3/4 cup cream or half and half
  • 1 or 2 tablespoons sour cream, if desired
  • Salt and pepper to taste

How to Make It

  1. Combine all ingredients except the cream and sour cream in the slow cooker.
  2. Cover and cook on low for 4 to 6 hours.
  3. Add the cream and sour cream, if using, and cook for 10 minutes longer. Taste and add salt and pepper, as needed. Thin the mixture with a water or beef stock, if necessary.

Serve the stroganoff over egg noodles, pasta, or rice. Add steamed broccoli or asparagus spears, if desired.

Serves 4.

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Nutritional Guidelines (per serving)
Calories 192
Total Fat 15 g
Saturated Fat 9 g
Unsaturated Fat 4 g
Cholesterol 50 mg
Sodium 177 mg
Carbohydrates 10 g
Dietary Fiber 3 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)