Slow Cooker Beef Stroganoff
This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My wife and I liked it even better! Serve over hot, cooked egg noodles or rice..
Slow Cooker Beef Stroganoff
Ingredients:
- 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
Instructions:
- In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
- Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
I'm going to double this recipe. Should I increase the cook time when using the high setting on my crock pot?
ReplyDeleteI'm going to double this recipe. Should I increase the cook time when using the high setting on my crock pot?
ReplyDeleteI'm going to double this recipe. Should I increase the cook time when using the high setting on my crock pot?
ReplyDeleteThis may be a silly question. Where do the noodles come in? Do I cook them with the rest of the stuff? What kind of noodles are they? How much?
ReplyDeleteIn the paragraph before the recipe. Serve over hot cooked egg noodles or rice.
DeleteHow many servings?
ReplyDelete4 servings :)
DeleteHow many servings?
ReplyDeleteHow many servings?
ReplyDeleteSo I accidentally put the cream cheese in with everything else is that ok?
ReplyDeleteHow did it turn out with putting the crean cheese in with everything? Because I just did the same thing.
DeleteShould I have drained the meat before adding the cream cheese? Mine was really runny and a lot of the stew meat turned into mush. Barely fed my two toddlers and I.
ReplyDeleteI used ground sirloin instead. Hopefully works and I doubled the recipe . hopefully will feed 5
ReplyDelete