First of all, stroganoff isn’t the prettiest food to take a picture of or even look at sometimes, but I promise you this recipe is good. I dished up dinner and my boys both looked at me with the, “what are you serving us for dinner!!?” looks on their faces, but once they tried it they were silent. You know the silence at the dinner table because everyone is too busy stuffing their faces? Yeah, it was that good!
I make another creamy beef stroganoff, and it is really good as well, but I think this one looks prettier AND it’s easier to throw together (thank you Crock Pot
!). Really, if you like stroganoff you can’t go wrong with either one. Both are great recipes. 🙂
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Slow Cooker Beef Stroganoff
1 lb Cubed Stew Meat
1 Can Golden Mushroom Soup
1 Can Cream of Mushroom Soup
3 tablespoons Worcestershire Sauce
4 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, peeled and diced
1/2 cup water
4 ounces Cream Cheese
2 Tbs. Sour Cream
1 lb bag egg noodles
Salt and Pepper as needed
Directions:
- In the crock pot, add both cans of soup, water, Worcestershire sauce, mushrooms, onion and garlic. Stir until mixed well. Add the stew meat. Turn on low for 6-8 hours or high for 4-6 hours, until meat is very tender.
- About 30 minutes before you are ready to eat, add the sour cream and cream cheese. Let cook for 30 more minutes.
- Meanwhile, prepare egg noodles according to package directions.
- Serve the stroganoff over the noodles.
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This recipe is part of our “31 days of slow cooker recipes” series. If you’re just joining us here are the other recipes we’ve shared:
Day 3: 5 ingredient salsa chicken
Day 5: pumpkin puree (how to cook a pumpkin in your Crock Pot)
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
