Saturday, October 8, 2011

Crock Pot Beef Stroganoff

1 & 1/4 lbs. Cubed Beef Stewed Meat
2 cans Condensed Cream of Mushroom Soup
1 Chopped Onion
2 Tbsp. Worcestershire Sauce
1/4 c. Water, or more if you want it thinner
Dash of Garlic Salt
8 oz. Cream Cheese, cut up
Egg Noodles


In slow cooker, combine uncooked meat and all ingredients EXCEPT cream cheese and noodles. Cook on low for 8 hours, or high for 5 hours. 15-20 minutes before serving, add the cream cheese; stir occasionally until melted. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat. Can be served with sour cream on top.



- Tonight's Stroganoff -

1 & 1/4 lbs. Cubed Beef Stewed Meat
1 pkg. Fresh Mushrooms, Sliced
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 Chopped Onion
2 Tbsp. Worcestershire Sauce
2/3 c. Water
1 & 1/2 tsp. Garlic Salt
2 & 1/2 tsp. Beef Bouillon Granules
1 envelope Lipton Recipe Secrets Onion Soup Mix
10 oz. Cream Cheese
Egg Noodles

I didn't have the Cream of Mushroom soup, but the Celery and Chicken soup along with the beef bouillon worked out perfectly. Then I added a couple other things for more flavor. This tastes almost identical to mom's stroganoff recipe. I noticed differences such as: it had a little more flavor, it was thicker, and of course had stewed meat instead of hamburger. I didn't put the noodles in the crock pot, i cooked them separately on the stove. Served with salad and garlic butter croissants.


Before -











After -



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