The Absolute BEST Crockpot Beef Stroganoff

By Addie

Oh my gosh! This was so good and so easy. I think the hardest part was looking for the Golden Mushroom Soup. Seriously. I found this recipe and it had almost 5 stars out of over 1250 reviews. How could that many people love beef stroganoff was my first thought and then I saw the small list of ingredients and was very surprised. How strange something that this many people thought was good was made without a large mixture of spice and flavors. I made it, but as is my compulsion I added to it. Oh, and I doubled it the second time I made it. It is so good as leftovers and you might think this is sick, but I put some of the gravy/sauce on mashed potatoes, oh wow!

Ingredients

• 2 pounds cubed stew meat
• 2 cans Condensed Golden Mushroom Soup
• 1 largish onion diced
• 2-3 -4 tabls of Worcestershire (this stuff is so awesome I always add more)
• 1/2 cup water
• 8 oz of cream cheese (the first time I made this with just 1 lb of meat I still added 8 oz's, sshh don't tell my lactose intolerant hubbie)
• Couple of dashes of Garlic Salt (1 tsp?)
• Couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick)

Preparation

Step 1

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.