Aug 18, 2009

Slow Cooker Beef Stroganoff

This is one of the first things I learned how to cook. At least one of the first successes. That would be after I made the meatloaf that I thought would rise and the chicken that wasn't quite cooked. Good times. It is a favorite in our house. (Note: this isn't my picture and I definitely don't put mushrooms in this)

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat (frozen)
2 cans (10.75 oz) golden mushroom soup (MUST be golden mushroom)
½ cup chopped onions (or 1/8 cup onion flakes)
1 tbsp Worcestershire
½ cup water
½ packet onion soup mix
4 oz cream cheese
Dollop of sour cream
Egg noodles, prepared per box directions

Combine all but last 3 ingredients in slow cooker and cook on low for 5 hours. Add sour cream and cream cheese and cook ½ hour more on low.

Serve over cooked egg noodles.

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