Beef Stroganoff in the Crock-Pot

I have to start by saying this is a SUPER yummy fool proof recipe. I have made this twice and the whole family has enjoyed it!

I found a recipe on Pinterest for do it yourself ‘cream of ____ soups’. I plan on trying it here soon if it works well I will adjust the recipe accordingly.

Be amazed.. this is a fast recipe!

Ingredients

1& 1/4 pound cubed beef stew meat

2 cans of condensed cream of mushroom soup (98% fat free for a healthier choice)

1 chopped onion

2 Tbsp Worcestershire Sauce

1/4 c. water or beef broth

dash of garlic powder

8 oz cream cheese (cut up)

Egg noodles or Amish noodles

Optional

can of mushrooms or some fresh cut up

sour cream

In the  slow cooker, combine uncooked meat and all ingredients EXCEPT cream cheese and noodles.

Cook on low setting for 8 hrs or high for about 5 hrs. 15-20 minutes before serving, add the cream cheese; stir occasionally until melted.

Now for the noodles  there  are two ways you can boil in a pot as the package directs or you can add them to the crock-pot. I am going to put  HUGE disclaimer here.

** I have never added them in the crock pot. However, here are the directions from the original recipe. ***

Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft & ready to eat.

Serve with a drop of sour cream.

Meat just falls apart and the sauce is creamy and very tasty!

ENJOY!!!

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3 thoughts on “Beef Stroganoff in the Crock-Pot

  1. Maria says:

    So weird! I JUST said to Jason not even 2 hours ago that we should find a recipe to make beef stroganoff in a crock pot. Seriously! You were reading my mind. We’ll definitely try it out!

  2. Rosemary Lance says:

    Love anything w/ sour cream ( Lithuanian roots );also buttermilk-the real stuff not the horrible no fat -low fat. The Mennonite deli here has a small two cup bottle of the real buttermilk. My dad used to drink it for breakfast. I have tried but no go;do love cooking w/ it though. Makes a very tender biscuit.

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