Slow Cooker Beef Stroganoff I

Slow Cooker Beef Stroganoff I

Ready in 45 minutes

"Stew beef, condensed golden mushroom soup chopped onion and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving."

"I love recipes with this particular soup, just don't see many. This was delicious, and only added a little beef flavor boost packet and a bit more Worcestershire. Used 2 lbs round steak cut into small bits, cooked on low for 5-6 hours, then put in the fridge until the next day. After work I let it simmer for about 30 minutes to thicken with the cream cheese added. Served over combo of eggless noodles and cauliflower, saving carbs & calories. Great for 4 servings so we will enjoy again later this week and will make this again."

- Cfoster3

Top-ranked recipe named "Slow Cooker Beef Stroganoff I"

4.6 avg, 38 review(s) 100% would make again

Ingredients

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3 pound beef stew meat; cubed
1 14.5-oz can Golden mushroom soup
1/2 cup Onions; chopped
1 tablespoon Worcestershire Sauce
1 package Dry onion soup mix
16 ounce Mushrooms; chunked
4 ounces cream cheese
1 bag Whole wheat egg noodles

Original recipe makes 4

Servings  

Preparation

1. In a slow cooker sprayed with non-stick spray, layer the meat and top with dry onion soup mix.

2. In a small dish, combine golden mushroom soup, chopped onion, and Worcestershire sauce. Pour over meat mixture. Top with chunked mushrooms.

3. Cook on Low setting for 8 hours, or on High setting for about 5 hours.

4. Begin preparing egg noodles during hte last 30 minutes of cooking time. Start softening cream cheese at this time.

5. Stir in cream cheese just before serving.

Notes

Fat-free cream cheese works equally well and saved on the fat content

Credits

Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 1479 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Slow Cooker Beef Stroganoff I All 38 reviews

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Instead of cream cheese I put a dollop of sour cream on top of the serving on the plate. I didn't use the cooking spray, I don't know what this is for?
CandyChristine 1 month ago
super easy and very delicious for the amount of effort involved.
m116600 4 months ago
I used an uncut roast, and it worked great! I accidently added the entire 8oz block of cheese, but still tasted great, a little rich, but didn't ruin it. I also added a cup of water at the end, it was paste-like, but that was probably from using and shredding a roast.
AuntHill 4 months ago
I just made this for supper and it has a really nice flavor. It doesn't look that great but the taste sure makes up for it. It's a keeper.
susieq_64 6 months ago
Love, love loved it! Yummy! Beef strog has not been a real favourite for me but it will certainly be a regular on our menu now. The flavour in this recipe is awesome!!
Nazza26 10 months ago
I didn't have onion soup mix so I used a packet of ranch dressing mix. I used cubed beef and cut it in strips. Usually I think you would have chunks of beef, the cubed beef seemed to broke apart more. Went prity well at my house will make again.
1Baker2Baker 12 months ago
I used 2 lbs of meat instead of 3 and it worked great. My choice of meat was a fine cut of Canadian AAA Ribeye. This in conjunction with an added blend of spices made for excellent flavour. This recipe is one of my faves on Big Oven and is definitely worth a try for those considering.
PoeticGenius 1 year ago
Good and quick nice when for days you don't have time to cook
dmcmil4911 1 year ago
Great recipe! I added a little white wine and parsley
angelamillerstewart 1 year ago
Yummy! I am lazy so I just put the meat then the soup mix and onions in then dumped the mushroom soup over and it worked fine! I was worried I needed more liquids but you don't. 5 hours on high and the meat was tender.
Mikiemcnew 1 year ago
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