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Slow Cooker Beef Stroganoff

Beef Stroganoff is one of those comfort foods that has spanned the generations.  But making it can sometimes be a long drawn out process (which I have no patience for when craving comfort food).  My love of slow cookers led me to a yummy trial and error process with this stroganoff.  The judges (my family of 4 growing boys and a husband) agreed it was hands down one of the best meals in a while – so much so the slow cooker was literally licked clean!

Slow Cooker Beef Stroganoff

Author/Source:

lisa @ Onceamonthmeals.com

Ingredients:

  • 1 pound beef stew meat, cubed
  • 10.75 ounces cream of mushroom soup
  • 0.5 cups sour cream
  • 0.5 cups onions, chopped
  • 1 Tablespoons Worchestershire sauce
  • 0.25 cups water
  • 4 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon chives, dried
  • 1 teaspoon garlic, minced
  • .25 cups fresh parsley, chopped
  • 16 ounces egg noodles

Directions:

In a large bowl combine cream of mushroom soup, sour cream, onion. Worchestershire sauce, water, cream cheese, salt, pepper chives, garlic and parsley.  Place beef in the bottom of slow cooker.  Top meat with sauce.  Cook low 8 hours or high 5 hours.  Serve atop noodles or rice if desired.

Freezing Directions:

Place beef stew meat into gallon freezer storage bag.  In a large bowl combine cream of mushroom soup, sour cream, onion. Worchestershire sauce, water, cream cheese, salt, pepper chives, garlic and parsley.  Place sauce into quart freezer storage bag and place inside gallon bag of meat.  Label and freeze.  To serve:  Thaw. Place beef in bottom of slow cooker. Top meat with sauce.  Cook low 8 hours or high 5 hours.  Serve atop noodles or rice if desired.  

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

3 Responses to “Slow Cooker Beef Stroganoff”

  1. Adrienne says:

    I made this (tried to) yesterday and when I came home it was burned :( After 4 hours on high. Totally could be my slow cooker, butI was thinking of adding liquid to it on the serving day. Do you have any suggestions of what liquid (water, broth etc.)to add and how much? It smelled amazing and hubby was picking out the not too charred bits saying it tasted fine. . . make minus the burnt taste! Thank you!

    • Katie says:

      Oh no Adrienne! I just got rid of a crockpot because it cooked WAY too fast. Nothing I hate more than that. I would move it to low next time and then maybe add beef broth. I think I would start with 0.5 cup of beef broth. Let us know how it turns out and how much you use.

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