Slow-Cooker Beef Stroganoff

I did not care for this recipe at all. It had good taste but it was so watery! i followed the recipe so i have no idea what went wrong.

it tasted like tuna casserole

So tasty. Loved it.

For ease it's good for flavor not so much I added 1 can cream of mushroom soup,11/2 Tbs of worchestershire sauce, addt'l salt to taste, would not make this again using this recpie.

One of our favorites!!

Followed another reviewers advice to add a can of cream of mushroom soup at the end and it turned out fantastic!

I did add a little bit of dry red wine with the beef broth to give it a richer flavor - it was incredible, I wanted to lick my plate!

I drained juice into a sauce pan and put it aside. Used a block of cream cheese and 1/2 cup of sour cream to thicken. Used Worshire Sauce instead of mustard. Added some red wine for taste. Added sauce as needed. It was delish!!!!!

I sauted the onions, mushrooms and garlic until brown before adding to crock pot. Then I browned the meat in the same frying pan. Because the sauce was thin I added a can of cream of mushroom soup and whisked until smooth. It was excellent and my grandchildren loved it! I will definitely make this again. So easy and delicious, thanks for a great recipe.

I agree that the sauce was too thin, but we all liked it anyway. I did not add the mustard, but instead used 1/2 Tbsp Worcestershire Sauce. Adding a few uncooked egg noodles (maybe 2-3 oz) and cooking for about 1 hour at the end worked wonders to thicken it, as they absorb liquid and fall apart. You could serve with some extra noodles to your liking. It didn't make sense to me to add the flour so close to the end. I added it at the beginning, stirring it into some of the water and then dumping that into the pot.