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Slow Cooker Creamy Beef Stroganoff Recipe

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This recipe for Slow Cooker Creamy Beef Stroganoff is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
1/2 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1tablespoon chopped fresh parsley (optional)

Directions:
Directions:
Step 1:

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Step 2:

Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.

Step 3:

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep time: 20 Minutes Total time: 8 hr, 20 minutes
Personal Notes:
Personal Notes:
Recipe Tips:

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

Ingredient Note:

Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish.




 

 

 

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