BUT I know there are so many people that don’t eat them or can’t eat them because of allergies. Click here for the INSTANT POT version of this recipe. I was very pleased with the results on this recipe! My husband thought it was the bomb and was hoping crock pot stroganoff I had made more.
It had good flavor and was ultra creamy and comforting. I served mine on top of orzo pasta but you could definitely use egg noodles, rice or mashed potatoes. If you love mushrooms go ahead and double them. It’s a good way to add a meaty texture for less calories and money.
Made with no cream of soups. In a large plastic zipper bag combine the powdered milk, cornstarch, garlic powder, salt, onion powder, beef bouillon, pepper, basil, parsley and onion. Add in the cubed meat and seal the bag. Shake until all pieces of meat are thoroughly coated.
Pour contents of bag into the bottom of the slow cooker. Top with dried onion and mushrooms. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until meat is very tender. Remove lid and stir a bit.
Stir the sour cream mixture into the slow cooker. Salt and pepper and garlic powder it to taste. Let cook with lid off on HIGH for about 10 minutes. Serve over rice, noodles or mashed potatoes and garnish with green onion. Looking for some other great slow cooker beef recipes?