Sunday, January 10, 2010

Slow Cooker/Crock Pot Beef Stroganoff


  • 1 pound cubed beef stew meat
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 pkg dry onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup-2 cups water depending on desired thickness of sauce (crm chz will thicken the sauce)
  • 4 ounces cream cheese
  • 4 ounces sour cream
  • 1pkg egg noodles


  1. Combine the meat, mushroom soup, onion soup mix, Worcestershire sauce and water in slow cooker.
  2. Cook on Low setting for 8 hours, or on High setting for 4-5 hours. Stir in cream cheese and sour cream before removing from heat. Serve over egg noodles with extra sour cream if desired
I usually double this recipe if I am wanting enough to eat on for several days or if I am serving more than two people.
Yum! Great winter meal!

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