Slow Cooker Mushroom Stroganoff

Slow cooker mushroom stroganoff


  • 2 Cups mushrooms sliced
  • onion diced
  • 1 tbsp butter
  • 2.5 Cups stock
  • 2 tbsp tomato ketchup
  • 3 tsp paprika
  • 3 cloves garlic thinly sliced
  • 4 tbsp sour cream (heaped)
  • Handful fresh parsley chopped

In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.

When cooked, stir in the sour cream and chopped parsley.

I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.

Serve with pasta or rice.

It was good. I served it over egg noodles, but it was a bit soupy, so next time I’d use rice.

Overall we gave it 3 out of 5 stars. It will go into the rotation.
Sautee the mushrooms and onions in butter
Added into Crockpot
After the sour cream
Before eating

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