Slow Cooker Creamy Beef Stroganoff
Beef slow cooks to tenderness in a delicious creamy mushroom sauce that will have you eating bite after bite. Slow Cooker Creamy Beef Stroganoff is a wonderful easy slow cooker recipe that makes a classic dish even more of a classic. Place atop a bed of egg noodles and you'll have yourself a meal that will remind you of mom's home cookin'. The only thing you need to worry about is making enough so you can have some for leftovers the next day, and trust us, you're going to want leftovers!
Serves8
Preparation Time20 min
Cooking Time7 hr 20 min
Cooking MethodSlow Cooker
Ingredients
- 2 cans 10.75 -ounces each) Campbell's Condensed Cream of Mushroom Soup
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 package (8 ounces) sliced white mushrooms (about 3 cups)
- 3 medium onions, coarsely chopped (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
- 1 cup sour cream
- 1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
- Chopped fresh parsley (optional)
Instructions
-
Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
-
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker.
-
Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.
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