Slow Cooker Creamy Beef Stroganoff Recipe
Tried it? Rate this Recipe:
|
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.
|
|