This 5-ingredient slow cooker poor man’s stroganoff takes me right back to the days when every grocery dollar had to stretch from one paycheck to the next. It’s the sort of dish Midwestern farm families leaned on during tight times—simple, filling, and made from pantry staples you can always keep on hand. You literally dump raw ground beef in the slow cooker, add four cheap staples, and let it putter away while you tackle bills, taxes, or whatever else is on your plate. By suppertime, you’ve got a creamy, cozy meal that tastes like you fussed, even though you didn’t.
Serve this stroganoff ladled generously over hot cooked egg noodles, rice, or mashed potatoes—whatever you have in the pantry. A simple side of frozen peas or mixed vegetables warmed with a little butter and salt fits right in, and a slice of buttered bread or toast is perfect for soaking up the extra sauce. If you’ve got it, a small green salad or some sliced cucumbers with vinegar makes a nice fresh contrast to the rich, creamy meat.
5-Ingredient Slow Cooker Poor Man’s StroganoffServings: 4
Ingredients
1 1/2 pounds raw ground beef
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup water
1 cup sour cream
Directions
Place the raw ground beef in the bottom of a 4- to 6-quart slow cooker, breaking it up gently with a spoon or your fingers into large chunks so it covers the bottom in an even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup, onion soup mix, and water until fairly smooth. It doesn’t have to be perfect, just well combined.
Pour the soup mixture evenly over the raw ground beef in the slow cooker, making sure all the meat is moistened. Do not stir; leave the beef on the bottom so it cooks gently in the flavorful sauce.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the ground beef is fully cooked and crumbles easily when stirred.
Once the beef is cooked, use a spoon or spatula to break up any remaining large chunks of meat and stir everything together so the beef is well mixed with the sauce.
Stir in the sour cream until the sauce is creamy and uniform. Taste and add a pinch of salt or pepper if needed, depending on how salty your soup and soup mix are.
Turn the slow cooker to WARM and let the stroganoff sit for 5 to 10 minutes to thicken slightly before serving. Serve hot over cooked egg noodles, rice, or mashed potatoes.
Variations & Tips
If your budget allows, you can stretch this meal even further by adding 1 to 2 cups of sliced fresh mushrooms or a drained can of mushrooms on top of the beef before pouring on the soup mixture. A handful of chopped onions can be added the same way for extra flavor. For a little more body, stir in 4 to 6 ounces of cream cheese along with the sour cream. If you prefer less salt, choose reduced-sodium cream of mushroom soup and use only half the onion soup mix, adding garlic powder and black pepper to taste. To make it feel more like a Sunday dinner, serve over homemade mashed potatoes and sprinkle with a bit of dried parsley or paprika for color. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave; if the sauce thickens too much, loosen it with a splash of water or milk while warming.
