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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Prep Time: 10 minutes
Cook Time: 4-9 hours
Total Time: 4-9 hours 10 minutes
Yields: 6

Ingredients:
  • 1  1/2 – 2 lb. Boneless Chuck Roast
  • 1-oz. packet Kaskey’s Onion Soup Mix
  • 1 (10.5-oz.) can Kaskey’s Cream of Mushroom
  • Condensed Soup
  • 1/2 cup Water
  • 2 Garlic Cloves, minced
  • 1 Tbsp Kurtz Worcestershire sauce
  • 1 tsp Marcum Parsley Flake
  • 1 med. Onion, ½-inch dice (1 cup)
  • 8-oz. Button Mushrooms, 1/4 -inch thick slices
  • 1 cup Coburn Farms Sour Cream
  • Mantia’s Egg Noodles, cooked
Directions:
  1. Add chuck roast to slow cooker.
  2. In a separate bowl, whisk together onion soup mix, cream of mushroom soup, water, garlic, Worcestershire sauce and parsley flake. Pour over roast.
  3. Add chopped onions and sliced mushrooms over top of roast.
  4. Cook on high for 6 hours or until beef is very tender. Use tongs to remove beef to a cutting board. Use two forks to shred beef into bite size pieces, removing any large fat pieces.
  5. Return beef to crock pot and stir in sour cream.
  6. Serve beef stroganoff over cooked egg noodles.