December 02, 2015

slow cooker beef stroganoff


Another from the slow-cooker series!  Heads up, there will be many of these slow cooker posts coming up.  It's is what lets us put dinner on the table now that we have a baby.  This beef stroganoff recipe is great because it's just toss-the-ingredients-in-and-presto! dinner's ready in 8 hours.  You do need to cook the noodles separately, but hopefully that can be managed. ;)

Enjoy!


Here's the recipe:

Slow Cooker Beef Stroganoff
adapted from Campbell's Kitchen

Ingredients:
2 cans Campbell’s Condensed Cream of Mushroom Soup 
1/4 cup beef broth or beef stock or vegetable broth
3 tablespoons Worcestershire sauce 
3 cloves garlic, minced 
1/2 teaspoon ground black pepper 
4 cups white mushrooms, sliced
3 medium onions, coarsely chopped
2 pounds boneless beef round steak, cut into thin strips 
1/2 cup sour cream 
4 cups medium egg noodles, cooked and drained 
1 tablespoon chopped fresh parsley  (optional) 

Directions:

1. Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
2. Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef.
3. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if you have time. :)

Enjoy!