Wednesday, January 23, 2013

Slow Cooker Beef Stroganoff


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Maybe a year into our marriage my husband informed me that one of his all time favorite dinners is Beef Stroganoff.  Honestly, this blew my mind.  It never would have occurred to me that my husband would EVER request that I make Beef Stroganoff for one reason and one reason alone- the mushrooms!  
He hates them.  
Now I will say in my husband's defense, I always find a little pile of discarded mushrooms near the edge of his plate every time he eats this.  So, I am guessing it is the flavor that he likes and maybe the texture of the mushrooms that he dislikes? ;)

I originally stumbled upon this slow cooker beef stroganoff recipe on allrecipes.com.  I love just about any recipe that I can make in my trusty Crock Pot AND I loved that it uses cream cheese instead of sour cream.  I actually didn't make too many tweaks to this recipe except for the addition of fresh mushrooms. (Yep.  Unlike my husband, I DO like mushrooms! :) )

What you will need:
1 lb of beef stew meat, cubed (you can usually pick them up in the meat section packaged and all ready to do like this)
1 can of cream of mushroom soup (10.75 oz)
1/2 medium onion, chopped
About 10 fresh mushrooms, sliced
1/4 cup water
1 tbsp Worcestershire sauce
4 oz. (1/2 a bar) of cream cheese 
Egg noodles

This recipe is seriously so crazy easy.  Dump everything BUT the cream cheese and egg noodles into the Crock Pot.  You do not even have to brown the stew meat.
Mix together.  
Cook on High for 5 hours or on Low for 8 hours.

When you are close to serving dinner, prepare about a half bag of noodles according to the package directions.  Mix in the cream cheese about 20 minutes before serving. 

Plate up the noodles and top with the beef stroganoff.  Easy, peasy!  All done! :)


Slow Cooker Beef Stroganoff

by Frugal Foodie Mama
Prep Time: 5 minutes
Cook Time: 5-8 hours
Ingredients (4 servings)
  • 1 lb of beef stew meat, cubed
  • 1 can of cream of mushroom soup (10.75 oz)
  • 1/2 medium onion, chopped
  • About 10 fresh mushrooms, sliced
  • 1/4 cup water
  • 1 tbsp Worcestershire sauce
  • 4 oz. (1/2 a bar) of cream cheese
  • Egg noodles
Instructions
Dump everything BUT the cream cheese and egg noodles into the Crock Pot. You do not even have to brown the stew meat.
Mix together.
Cook on High for 5 hours or on Low for 8 hours.
When you are close to serving dinner, prepare about a half bag of noodles according to the package directions. Mix in the cream cheese about 20 minutes before serving.
Plate up the noodles and top with the beef stroganoff.
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What is your favorite comfort food dinner to make in the slow cooker?

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