Beef Stroganoff Made With French Onion Soup

Slow Cooker French Onion Beef and Mushroom Stroganoff–a delicious mash-up of two of your favorite dishes, French onion soup and beef stroganoff. If you love a good bowl of French onion soup and a creamy and beefy stroganoff, you'll love this recipe!

This recipe is sponsored by Orrington Farms. Thank you for supporting this blog and its sponsors!

Recently, I was introduced to a brand called Orrington Farms. They sell lots of products specifically for the slow cooker and also soup bases. Some of their products that I'm very excited to try are the slow cooker seasoning mix for chicken noodle soup and their ham broth base. For this recipe I used their French onion soup base.

I don't know about you but I really love French onion soup but I don't eat it very often. It just seems too fussy to make at home and so I really only order it at restaurants. I love the caramelized onions and the beefy broth. I also really love beef stroganoff with it's tender chunks of beef, sliced mushrooms and creamy sour cream sauce.

So I had some fun and put these two favorite dishes together into one pot. The results were simply amazing and my kids and husband and I all inhaled this meal. Everyone requested that I make it again really soon and believe me I will. This to me is a perfect slow cooker meal. Why?
1. It only calls for 8 ingredients (but I'm only counting it as 5 since everyone has flour, sugar and water on hand) and takes only about 10 minutes to get into the slow cooker.
2. It takes all day to cook so it's ideal for people who work and want to come home to a hot meal.
3. It's full of flavor.
4. You can prep this meal ahead of time and put it in a freezer bag and use it as a freezer meal.

The first thing that you'll want to do is julienne some onions. I only used one medium onion because I was a little nervous that the onions would overpower the dish. BUT if I were to make this recipe again I would use at least 2 medium onions and maybe even 3. Because this recipe takes a long time to cook the onions actually caramelize in the slow cooker (YAY! no standing at the stove stirring for 40 minutes).

Next, you'll slice up a pound of mushrooms. I just used plain old white mushrooms but you could use cremini instead. I love mushrooms!  Don't skimp on these. It will look like a lot but they shrink down a lot!

We're going to use beef stew meat for this recipe. I just bought the pre-cut stew meat at the grocery store for convenience. However, you could easily buy a chuck roast and cut it into one inch cubes. Most of the time it is actually a lot cheaper than buying the pre-cut stew meat.

I told you it was easy to make! You're going to let this cook all day long. I cooked mine on high for 5 hours but if you choose to cook it on low you could probably go for 8-10 hours. The onions need time to caramelize and the beef chunks need that slow and low cooking to get tender. You'll add sour cream at the end of the cooking time (it would totally curdle if you added it in at the beginning). The sauce is dreamy…we served our beef, mushrooms and onions over egg noodles but you could serve over any type of pasta or even over rice (which is what my husband prefers).

Print

• 2 medium yellow onions, julienned (cut into very thin half moons)
• 1 tsp sugar
• 1 lb mushrooms, sliced (I used white button mushrooms but you can use cremini if you prefer)
• 2 lbs beef stew meat or 2 lbs of chuck roast cut into one inch cubes
• 6 Tbsp Orrington Farms French Onion Soup Base
• 1 cup water
• 1 1/2 cups sour cream (I used low fat)
• 1 Tbsp flour
• Hot cooked egg noodles

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1. Place the thinly sliced onions in the bottom of the slow cooker. Sprinkle with the teaspoon of sugar and stir.
2. Add the sliced mushrooms and the beef stew meat into the slow cooker.
3. In a small bowl, whisk the soup base and the water together until smooth. Pour into the slow cooker. Stir a bit.
4. Cover and cook on LOW for about 8-10 hours or on HIGH for 4-5 hours. Onions should be caramelized and the beef chunks will be very tender.
5. In a small bowl, stir the sour cream and the flour together. Stir the sour cream into the slow cooker. Turn the slow cooker to high and cook with the lid off for about 10 minutes. This will thicken the sauce up.
6. Serve the beef and sauce over the top of egg noodles. I sliced up a baguette and melted some cheese over the top of it under the broiler. This really completed the French onion soup experience.

Notes

Ideal slow cooker size: 6 quart

Freezer meal instructions: Combine onions, sugar, mushrooms, beef and French onion base into a freezer zipper bag. Freeze. When ready to eat, pour contents of bag into slow cooker and add in one cup of water. Follow instructions 4-6 above. You will probably need to add a couple of hours to the cooking time if you put contents of bag into the slow cooker frozen solid, you you can always thaw the bag the night before in the refrigerator.

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Source: https://www.365daysofcrockpot.com/slow-cooker-french-onion-beef-stroganoff/

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