Crockpot Beef Stroganoff Recipe

I used to make this without sauteeing the mushrooms first. I would just throw them in raw near the end of cooking. It worked out fine that way, but then I just got a bug up my butt and decided to throw them in the pan with some butter and olive oil and then add them. Wow. Much better.

Also, be sure to use golden mushroom soup. You can make both cans cream of mushroom, but the golden mushroom soup adds a much richer taste.

• 1 1/2 lbs lean stewing beef
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups fresh mushrooms, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup sour cream

1. If desired, brown stew meat. I usually don’t do this because I think the meat comes out tougher.
2. Place meat in bottom of crock pot and pour both cans of soup on top.
3. Add onion powder and salt and pepper to taste. I like a lot of pepper in this recipe.
4. Cook on low for six hours or longer, until meat is tender.
5. A few minutes before you are ready to serve, sauté sliced mushrooms in butter and olive oil and stir into crock pot along with the sour cream.
6. Serve over egg noodles, rice, toast or mashed potatoes.