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    Home » Recipes » Slow Cooker

    Slow-Cooker Beef Stroganoff

    Published: Aug 1, 2006 · Modified: May 13, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I make this recipe almost monthly – it’s a wonderful and easy meal! I usually prepare crock pot meals the night before and then store them in the fridge, covered, until morning. This one is so quick that you can do it all before you rush out the door to work. Make sure to try to find the golden mushroom soup – it’s definitely worth it! I’ve used cream of mushroom and it’s good too, but VERY rich (and not good if you live with someone who is lactose intolerant). I also use reduced fat sour cream instead of cream cheese, and that really helps lighten it up.

    I served it over egg noodles and added a side of green beans that I added a fresh tomato, green onion, and seasoned salt to. I topped it with sesame seeds.

    Beef stroganoff over egg noodles with green beans alongside.

    Slow-Cooker Beef Stroganoff

    1 pound cubed beef stew meat
    1 (10.75 ounce) can condensed golden mushroom soup
    ½ cup chopped onion
    1 tablespoon Worcestershire sauce
    ¼ cup water
    4 ounces cream cheese

    DIRECTIONS:
    1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
    2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

    MacGourmet Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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