Beef Stroganoff

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Used 6-quart slow cooker

Prep Time 20 mins
Cook Time 8 hrs
Temp Low

Most of this is a judgement call. If you like it thicker, add more noodles, if you like it thinner, then add more liquid. I've tweaked it several different ways, adding onion soup mix, etc. I always double the recipe and use the large family size can of cream of mushroom soup and a cup of liquid and I add mushrooms. It's wonderful for Sunday afternoon dinner. I prepare garlic crescent rolls and serve with a salad or veggie.

Ingredients

  • 1 1/4 Pounds Cubed beef stew meat
  • 2 Cans Condensed cream of mushroom soup
  • 1 Chopped onion
  • 2 Tablespoons Worcestershire Sauce
  • 1/4 Cup Water
  • Beef broth or red wine or a mixture of both
  • 1 Pinch Garlic salt
  • 8 Ounces Cream cheese (cut up)
  • Egg noodles or Amish noodles

Directions

  1. Step One

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

  2. Step Two

    Cook on low setting for 8 hrs or high for about 5 hrs.

  3. Step Three

    Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted.

  4. Step Four

    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 and ready to eat.

  5. Step Five

    A small can of mushrooms or fresh mushrooms is a good addition.You can serve with sour cream or not if you wish.

Crockin' Reviews Add Review
  1. Heather

    Heather

    Loved this. I also used sour cream instead of cream cheese.

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  2. Mary

    How much Beef broth or red wine or a mixture of both do??

  3. dainna b.

    Great Recipe except…DO NOT add uncooked noodles to crock-pot, boil them in water. Also, using sour cream INSTEAD of cream cheese is good.

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