This is one of my favorites. It's a super easy week night supper that hits exceptional flavor notes with none of the effort. This recipe can feed the hungriest of men and is an old school classic, so what's not to like? Oh, and if you are really busy (or ran out of ingredients), skip the onion and Worcestershire sauce- it will still taste amazing.
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| Beef Stroganoff Ingredients-Not pictured, 1 onion. |
Beef Stroganoff
1 Crock pot liner
1.5-2 pounds Beef Stew Meat (this feeds 3-4 people or 1 Lulu + 1 John, for dinner)
1 can of Cream of Mushroom soup
1 Brick of Cream Cheese softened (we use the 1/3 light grocery store brand- you may also swap this for 1-2 cups sour cream
1 white or yellow onion chopped
2- 4 tablespoons Worcestershire sauce
1/4 cup Beef broth (we use low sodium grocery store brand)
1 Container Fresh White Sliced Mushrooms (washed & drained)
Served Over
Egg Noodles
Step 1: Place beef stew meat in bottom of crock pot liner
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| Beef in liner...that's what she said! |
Step 2: Chop onion and place over beef. Rinse & drain mushrooms and place over onions.
Step 3: Mix together cream cheese, cream of mushroom soup, Worcestershire, beef broth and delicately dump over beef stew meat.
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| All ingredients in crock pot liner-ready to go! |
Step 4: Cook on low for 8 hours in the crock pot.
Step 5: When ready to serve, boil egg noodles in water (don't forget to salt your water after it starts to boil) and cool slightly.
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| Final product-yum. |
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