Saturday, January 14, 2012

Beef Stroganoff in the Crock Pot

This is one of those super easy throw-it-in-the-crock-pot-and-forget-about-it recipes that I really like. No prep needed. The original recipe came from, but, as usual, I added a few things to this. It was a hit with the family and will be made again! Make sure when you make this that you get the Golden Mushroom soup... which is very different from Cream of Mushroom soup. Don't substitute!

Beef Stroganoff

2 pounds cubed beef (stew meat)
1 can Golden Mushroom soup
1 can French Onion Soup
1 cup water
1 onion, chopped
2 Tbsp Worcestershire Sauce
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 8oz. brick of cream cheese
1/3 cup sour cream

Mix all ingredients, except cream cheese and sour cream, in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 30 minutes before serving place cream cheese and sour cream in crock pot. Stir to mix in before serving. Serve over hot, cooked egg noodles.

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