Crockpot beef stroganoff is a comforting meal of slow-cooked beef, onions and mushrooms, simmered until tender in a seasoned sauce made rich and creamy with a secret ingredient: condensed mushroom soup.

Ingredients

• 2 pounds boneless beef chuck steak
• 1 pound sliced fresh mushrooms
• 2 medium onions, chopped
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons dijon mustard
• 1 tablespoon worcestershire sauce
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup sour cream
• hot cooked egg noodles
• minced fresh parsley, optional

Directions

1. Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
2. Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.