crock pot

Beef Stroganoff Soup

Posted by Elaine Smith on

Made this yummy soup last night. If you like beef stroganoff…you’ll love this!! I substituted baby bellas because my local grocery didn’t have a great selection of fresh mushrooms. I love baby bellas and I probably will use them in the future as well :). I also substitute onion powder (1T for the onion).

I’ll definitely make this again and buy a nice crusty loaf to soak up the yummy broth!

Enjoy!!
xoxo

SLOW COOKER BEEF STROGANOFF SOUP
via Carlsbadcravings.com
PREP TIME
COOK TIME
TOTAL TIME
Author: Jen@CarlsbadCravings.com Original
Serves: 6
INGREDIENTS
  • 1 pound chuck roast, cut into 1” cubes
  • 7 cups beef broth
  • 1 onion, diced
  • 4-6 garlic cloves, minced
  • 8 oz. cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 – 1/2 teaspoon red pepper flakes
  • Reserved Ingredients
  • 1 12 oz. can evaporated milk (may use nonfat/lowfat)
  • 1/4 cup flour
  • 1/2 – 1 cup sour cream (your preference)
  • 12 oz. broad egg noodles, cooked al dente (I like No Yolk)
INSTRUCTIONS
  1. Add all of the ingredients except the “Reserved Ingredients” to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
  2. One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour. When ready to serve, stir in sour cream until melted followed by cooked noodles. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)

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