This Crockpot Beef Stroganoff Recipe is from Karyn’s sister, Anne Condon. It’s a recipe that Anne submitted and is in the St. Ludger’s church cookbook.
3-4 TBsp flour
1/2 tsp garlic powder
1/2-1 tsp pepper
2 lb beef round steak, sliced thin
1 can cream of mushroom soup
1 cup water
1 envelope Lipton dried onion soup mix
1/2-3/4 cup sour cream to taste
- Combine flour, garlic powder and pepper. Add mixture to a large Ziploc bag. Add the meat to the bag and shake to coat all the pieces. Place a crockpot liner in the crockpot for easy clean up and add the meat to the crockpot.
- Combine cream of mushroom soup and water; heat in microwave for 2 to 3 minutes and stir to smooth any lumps. Add the Lipton soup mix, then pour over the meat and stir to combine.
- Cover and cook on high for 3 to 3 1/2 hours or 6 to 7 hours on low. Try to only lift the lid once or twice during the cook time to stir.
- Just before serving, add the sour cream and stir to combine. I like to add a little drizzle kitchen bouquet at this point to darken the gravy a bit.
- Serve over cooked pasta.
My whole family loves this recipe. I serve it with either corn casserole or candied carrots.
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