Crockpot Beef Stroganoff
Crockpot, beef stroganoff, combines slowly cooked stew meat and a creamy mushroom sauce with cooked egg noodles for a delicious comfort food recipe that everybody’s going to love.
Equipment
- Crockpot
Ingredients
- 1 Pound Egg Noodles, cooked
- 2.5 Stew Meat
- 2 10.5 oz cans Campbells Golden Mushroom Soup
- ½ Cup Water
- 1 Small Onion, diced
- 1 Tbs Worcestershire Sauce
- Salt and Pepper to taste
- 1 Tbs Garlic Powder
- Cream Cheese, room temperature and cubed
Instructions
- Add the stew meat to the crockpot and season it with salt, pepper and garlic powder. Stir it together until the meat is evenly coated.
- Sdd the cans of Golden Mushroom Soup. Add the water to the empty cans, give them swirl around to loosen any soup stuck to the sides and add it to the crockpot.
- Add the chopped onion and Worcestershire sauce and stir everything together.
- Place the lid on top and set the crockpot to low 8 hours.
- At the 7.5 hour mark, add the cubed cream cheese and stir it. Let it cook with the meat for the last 30 minutes.
- Once the 8 hours is up, stir the meat together one last time breaking any large chunks of stew meat down into smaller pieces and smoothing out any clumps of cream cheese.
- Finally, garnish with fresh parsley, serve warm and enjoy.