I love my crockpots so much that I actually have 2 larger ones and a small one. I am surprised when I hear of someone who doesn’t own one or never uses it. It is definitely an essential if you are busy person or have a family and don’t always have time to prepare an evening meal.
This recipe was created on a whim as I was going out of town but wanted to leave my hubby and son a good meal for dinner. I wasn’t able to try it that night obviously but they both enjoyed it and when I had it the next evening it met my standards and was a keeper.
2 lbs of ground beef
4 cans of cream of mushroom soup
About 6 white mushrooms (button) sliced and about 6 mushrooms quartered*
2 cloves of garlic, minced
1 cup onion, chopped
2 Tablespoons Worcestershire
2 bay leaves
1/3 Cup Sherry
1 1/2 Cups broth (beef, chicken, or vegetable)*
1/4 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 cup sour cream
- Brown the ground beef in a skillet and drain.
- Place the ground beef along with all the ingredients, except the quartered mushrooms, sour cream and egg noodles into the crockpot and stir well.
- Set to low for about 6- 8 hours. I know I have said this in the past about Crockpots…know how it cooks as some even on low really heat fast so know your crockpot. If you have a crockpot that lets you program settings you could do 6 hours on low and then switch to warm.
- Half hour before serving add in the quartered mushrooms and the sour cream- turn to High
- Cook your egg noodles per package directions.
- Serve over the egg noodles.
You can adjust the amount of mushrooms to your taste. I like have the sliced ones cook into the stroganoff then have the larger quartered ones added at the end for texture. Baby bellas would be a good choice too. Feel free to add a little more broth at the end if it is too thick for you. I used Chicken broth as I enjoy a lighter flavor but choice the broth you want. Another option is to serve the sour cream as a condiment so each diner can put as much as they want on top and mix in.