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A&E >  Food

Dorothy Dean: Slow-cooker stroganoff a perfect example of comfort cuisine

By Audrey Alfaro For The Spokesman-Review

This cold, snowy weather has got me craving good ol’ hearty, comfort food. So I broke out my slow cooker, and threw in this divine mixture that makes for the most heavenly beef stroganoff.

To me, beef stroganoff has comfort written all over it.

Tender chunks of beef and flavorful mushrooms in a creamy, robust sauce over a bed of egg noodles – I could eat it everyday. Actually, this is one of those recipes that tastes even better the next day. So, hopefully you’ll have leftovers!

Be sure to use golden mushroom soup. It really does add more depth of flavor. And you can adjust the sour cream to your liking, as far as tanginess. This is great served over rice or mashed potatoes, too.

With the slow cooker doing all the work, you will be blown away at the ease of this recipe and rich flavors it creates. It’s perfect for busy week nights. And you’ll love the delicious aromas that fill your home while it’s simmering away.

Slow Cooker Beef Stroganoff

Adapted from

1 1/2 pounds thick sliced beef stew meat

2 (10.75-ounce) cans condensed golden mushroom soup

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1/2 cup water

2 beef bouillon cubes

1/2 packet of onion soup mix

2 cups mushroom, sliced

4 ounces cream cheese, room temperature

1/4 cup sour cream

Salt, pepper and garlic powder, to taste

1 package egg noodles, cooked according to package

In a slow cooker, combine the meat, soup, onion, garlic, Worcestershire sauce, water, bouillon cubes, onion soup mix and mushrooms.

Cook on low for 5-6 hours. Stir in cream cheese and sour cream just before serving and season to taste with salt, pepper and garlic powder. Serve over hot egg noodles.

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