This slow cooker beef stroganoff which is simple to prepare and will warm you up when the weather gets cooler. This slow cooker beef stroganoff is tender beef, mushrooms and egg noodles, all tossed in a savory creamy sauce. An easy crock pot dinner that’s pure comfort food! Beef stroganoff is a classic recipe that never goes out of style, and this crock pot version is as easy as it is delicious! This recipe pairs perfectly with a roasted vegetable on the side, such as parmesan roasted broccoli or honey roasted carrots.
Cook a version of beef stroganoff that’s lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato. This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn’t have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice. When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration.
2 pounds of cubed stew meat.
2 cans of condensed Golden mushroom soup.
1 large diced onion.
2 tbsps of worcestershire sauce.
½ cup of water.
8 oz of cream cheese.
1 tsp of garlic salt.
Couple dashes of hot paprika (optional).
In the crockpot, place the mushroom soup, onion, worcestershire sauce, water, garlic, salt and paprika and mix all together. Add in the meat and mix to combine.
Cook on low for 8 hours.
Once it’s cooked through, cut the cream cheese into cubes and add to the crockpot. Mix to combine and let cook for 10 more minutes on high.
Cook the noodles and serve with the beef!
Simple, easy and delicious! I usually put the noodles and the beef mixture in one big dish and mix all together before serving. You can also add noodles to your plate and spoon the beef stroganoff over the top. But I like it mixed!
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