Slow-Cooker Beef Stroganoff
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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.
Slow-Cooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
