Slow Cooker Beef Stroganoff

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I posted this simple recipe for Slow Cooker Beef Stroganoff  way back in September of 2011, but it’s one of our favorites and I’m adding it to our menu plan next week! If you try it out, I’d love to hear what you think.

I’ve never tried Beef Stroganoff in our slow cooker before, so I was thrilled to find a simple recipe that made cooking a night of cooking a little simpler at our house!  This was so good, but a wee bit on the pricey for us.  However, it made enough for dinner plus tons of leftovers, so we’ll freeze what we don’t eat tomorrow and then just reheat the meal when we need a quick dinner.  (You can freeze it in plastic bags even with the noodles as long as they’re cooked, then just re-heat and serve!)

 

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Ingredients

  • 2 lb. beef stew meat
  • 2 cans Golden Mushroom Soup
  • 1 onion
  • 4 oz. cream cheese
  • 1 tbsp Worcestershire
  • 1/2 cup water
  • 1 beef bouillon cube
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp. pepper
  • 1 cup mushrooms
  • noodles, cooked

Instructions

  1. Heat bouillion cube in water in microwave for 30 seconds. Then place all of the first ten ingredients in slow cooker.
  2. Cook on low 5-6 hours.
  3. About 30 minutes before meat is cooked, saute mushrooms in 1 tablespoon olive oil. Add to stroganoff and let it cook another fifteen minutes. Whisk any cream cheese that has not melted completely until smooth.
  4. Serve over cooked noodles, enjoy!
http://passionatepennypincher.com/2013/02/slow-cooker-beef-stroganoff/
    Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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Comments

  1. Thanks so much Laurie for this slow cooker series. Love to use my “Mrs. Potts”! Looking forward to trying this recipe soon.

    • You’re so welcome Lori! I’ve enjoyed doing it…. but I’m pretty sure my family is going to make me put poor old Mrs. Potts away for a month after today. :) Hope your family likes the recipe! :)

  2. Instead of using all the separate spices and bouillon, I use an envelope of Publix brand Au Jus and use beef broth instead of water…. Anyway its a bit quicker if you are in a hurry!

  3. We are going to the beach(hope it’s going to be warm enough to sit out)and I plan to do this wonderful sounding recipe.I know the house will smell great when we walk in.Thanks!

  4. I make very much the same recipe except I use Cream of Mushroom soup and Sour Cream added just at the end. My cooker runs a little hot and I don’t want to risk the dairy products separating or “curdling”.

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