My totally fake slowcooker “Stroganoff”

Egg noodles in a sauce of ground beef "stroganoff".There are going to be people who look at this and say, “That’s not Stroganoff!!” and I will say, wholeheartedly, that they are correct. This is more of a Stroganoff-inspired dish that was more about using up some ingredients in my fridge before their best before dates and less about being authentic.

Here’s what I did…



  • 2 lbs lean ground beef
  • 1/2 C water
  • 1/4 C red wine
  • 3-4 dashes Worcestershire sauce
  • 2-3 dashes soy sauce
  • 1 tsp seasoned salt (I use Lowry’s)
  • 2 tsp black pepper
  • 1/2 large white onion, finely chopped
  • 1 Tbsp minced garlic

In the Crockpot:

  • 1 can condensed cream of mushroom soup
  • 1 large box (about 2.5-3 C) chicken broth, low sodium (I’d use beef, but I was all out of beef broth)
  • 3-4 dashes Worcestershire sauce
  • 2-3 dashes soy sauce
  • 1 tsp celery salt
  • 1 Tbsp dried rosemary
  • 2 tsp powdered thyme
  • 2-3 Tbsp dried parsley
  • 2 Tbsp + 2 tsp paprika (reserve the 2 tsp for the end)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 good pinch ground cumin
  • 1 Tbsp black pepper
  • 1 Tbsp favourite barbecue sauce (yep, I know it sounds odd but this is in lieu of tomato paste which a lot of recipes call for)
  • 1/2 large white onion, sliced
  • 1 package/pint white button mushrooms, washed and sliced
  • 2-3 bay leaves
  • salt or seasoned salt to taste
  • 1/4-1/2 C sour cream
  • 3 packets Club House gravy of your choosing (mine: low sodium turkey)
  • cooked noodles of your choice


  1. In a wok or pan, cook the ground beef and onions in the water, red wine, Worcestershire, soy sauce, seasoned salt and black pepper on medium heat, breaking up the meat as it cooks (I use a potato masher). Add the garlic once the onions are translucent.
  2. While the meat cooks, in the slowcooker, combine the mushroom soup and chicken broth with a whisk until all ‘chunks’ are gone.
  3. Turn on the slowcooker and add everything from the Worcestershire sauce to the barbecue sauce and mix well. Be sure to rub the rosemary between the palms of your hands first to help release the oils and therefore the flavour.
  4. Add the sliced onions. Taste this and see if the seasonings are good for you. Adjust seasonings as necessary.
  5. Once the meat is done, pour the entire contents of the wok, including the seasoned liquid the meat cooked in, into the slowcooker and mix well.
  6. Add the mushrooms, give it all another stir, then top the entire mixture with the 2 tsp of paprika and sprinkle in any salt you feel you might need.
  7. Cook covered on low for 4.5 hours, high for 3.5 hours. Carefully stir in the sour cream and gravy mixes and cook for an additional 30-60 minutes.
  8. Serve either poured over individual portions of noodles or add the noodles to the pot at the last minute and mix well, serving from that (removing bay leaves as you encounter them). (I poured it into individual bowls with noodles, so that I could freeze some of the leftover stroganoff.)

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