Ingredients You’ll Need

(Serves 6–8)

For the Beef & Base:

2 lbs (900g) boneless beef chuck roast, cut into 1½-inch cubes

1 (10.5 oz) can condensed cream of mushroom soup

1 (10.5 oz) can condensed golden mushroom soup (or use 2 cans cream of mushroom)

1 cup sour cream, room temperature

1 packet (0.87 oz) dry onion soup mix (or 3 tbsp homemade blend*)

1 tbsp Worcestershire sauce

8 oz sliced mushrooms (optional, but recommended)

1 small onion, thinly sliced (optional)

Homemade onion soup mix substitute: 2 tbsp dried onion flakes + 1 tsp beef bouillon granules + ½ tsp parsley + pinch of pepper

For Serving:

Hot cooked egg noodles, mashed potatoes, or rice

Fresh parsley, chopped (for garnish)

💡 Pro Tip: Use full-fat sour cream—low-fat versions may curdle.

Step-by-Step Instructions

1. Prep the Beef

Trim excess fat from chuck roast and cut into even cubes.

Pat dry with paper towels (helps absorb flavor better).

2. Make the “One Mixture”

In a large bowl, whisk together:

Cream of mushroom soup

Golden mushroom soup

Onion soup mix

Worcestershire sauce

3. Layer in the Slow Cooker

Place beef (and optional onions/mushrooms) in a 6-quart slow cooker.

Pour the soup mixture evenly over the top—do not stir.

Cover and cook on:

LOW for 7–8 hours (best for tenderness)

HIGH for 4–5 hours (if short on time)

4. Finish with Sour Cream

30 minutes before serving, gently stir in sour cream until fully blended.

⚠️ Do not boil after adding sour cream—it can separate.

5. Serve with Love

Spoon over hot egg noodles or creamy mashed potatoes.

Garnish with fresh parsley.

✨ Optional: Add a splash of white wine or Dijon mustard to the sauce for extra depth.

Serving Suggestions & Pro Tips

Classic pairing: Buttered egg noodles + steamed green beans

Make it hearty: Top with crispy fried onions or extra sautéed mushrooms

Storage: Keeps 3–4 days in fridge; freezes well for up to 2 months

Dairy-free? Use coconut cream + dairy-free cream of mushroom soup

Gluten-free? Use GF soups and serve over rice or GF noodles

FAQs: Your Questions, Answered

Q: Can I use ground beef?

A: Not ideal—it becomes mushy. Stick with chuck roast for best texture.

Q: Why is my sauce too thin?

A: Simmer uncovered on HIGH for 15–20 minutes at the end to thicken.

Q: Can I add sour cream at the beginning?

A: No—it will curdle. Always add in the last 30 minutes.

Q: What if I don’t have golden mushroom soup?

A: Use 2 cans of cream of mushroom—it’ll still be delicious!

Q: Can I sear the beef first?

A: Yes! It adds depth—but it’s not necessary for tenderness.

More Than a Meal—It’s a Legacy

This Beef Stroganoff isn’t just easy—it’s what you make when you want to feed souls, not just stomachs. It’s the scent of mushrooms and beef filling your home. It’s the quiet joy of a dish that says, “You’re safe, you’re loved, you’re home.”

So cube that beef, whisk that sauce, and let your slow cooker work its magic. Because some of the best traditions aren’t inherited—they’re made, one effortless pot at a time.

Made this stroganoff? Did you serve it over noodles or mashed potatoes? Share your twist below—we’re all about easy joy in this kitchen! 🥩🍄✨


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