When the days get cooler here in Indiana, we are always down for a meal in a slow cooker! Some of my other go-to Crock Pot meals are this taco soup recipe and this chicken and noodles recipe, but Crock Pot beef stroganoff is another favorite! I love Crock Pot recipes – nothing better than putting food in the Crock Pot early in the day and having it magically ready in the evening to avoid cooking during the busy time after school, because between homework and sports, there is little time left for cooking!
Beef Stroganoff Ingredients
2 pounds of beef stew meat seasoned with garlic powder to taste
2 cans of 10.5 ounces cream of mushroom soup
Canned or fresh Mushrooms
Packet of dry onion soup
8 ounces plain block of cream cheese
8 ounces regular or light sour cream
Mushrooms
6 cups of egg noodles (cooked)
Beef Stroganoff Directions
Brown the stew meat in a skillet over medium heat with some olive oil and garlic powder to taste. Do not cook it, let the Crock Pot do that for you!
Pour the browned meat and juices from the skillet into the Crock Pot. Add the cans of mushroom soup, mushrooms (remember to drain them if you use mushrooms from a can), and packet of dry onion soup. Cook on high for about 4 hours or on low for about 8 hours. Once the meal is cooked, add 8 ounces of a block of plain cream cheese and 8 ounces of sour cream to the mixture so you get that creamy sauce that makes beef stroganoff so delicious. Stir and let warm for about 10 minutes in the Crock Pot so the cream cheese and sour cream warm up.
Serve over cooked egg noodles with a garlic knot or green beans and enjoy!
This meal was an instant favorite in our house, so it makes the regular rotation! Plus, using a crock pot is one of the best ways to save time in the kitchen. This recipe is so tasty I could lick my plate!
What are your favorite Crock Pot meals?
Category: RecipesTags: recipe
