Wednesday, April 23, 2008

the best slow cooker beef stroganoff...ever

Ok, so it might not be the best ever but it is really good and easy to make. I am not a stroganoff gal but I love this recipe and after trying some others I always go back to this one. An added bonus is that my picky toddler also loves it.


  1. 2 cans of gold mushroom soup
  2. 1 tablespoon Worcestershire sauce
  3. 1/2 cup of water
  4. 1/2 packet of dry onion soup mix
  5. 1 lb. of cubed stew meat (or whatever cut you have)
  6. 4 oz. of cream cheese
  7. 6 oz. of sliced mushrooms (or around that much)
  8. a bag of extra wide egg noodles


  1. In a slow cooker, combine the meat, soup, onion mix, Worcestershire sauce and water.
  2. Cook on Low setting for 5-6 hours.
  3. add the mushrooms about an hour or less before serving
  4. Boil egg noodles and stir in cream cheese just before serving
  5. Serve over wide egg noodles

If you must have sour cream on your stroganoff then by all means add it on right before you eat but it isn't necessary in this dish.

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