Slow Cooker Beef Stroganoff II Recipe

Ingredients

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Preparation

Step 1

In 3 1/2 to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

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REVIEWS: (245)

This is my new favorite recipe, and better yet, it's my family's favorite, too. The first time I made this I had to double the recipe because I had some extra company coming over, and even with the extra ingredients and cooking, it came out perfect. I've made several different recipes for Stroganoff, but this one is by fast the easiest and best flavored one I've ever tried. We will be eating this at least once a month all winter. I hope you give it a try. I'm certain you won't be disappointed.

This is one of my new favorite go to meals! I did substitute cream of mushroom for the cream of onion soup since I'm the only big fan of onions in my house. I also added some water to it the second time, since the first time it was a bit thick for our taste. I love how the flavorful it is and the way that the beef breaks up in the sauce makes it easier for kids to eat too!

Delicious!! This was by far the EASIEST slow cooker meal to make and it was wonderful. I, too, added a bit of Worcestershire and used French onion soup because I couldn't find cream of onion soup. I also added two beef bullion cubes and a can of regular cream of mushroom soup and omitted the cream cheese. I will definitely make this again and it will make an easy dish to make when having company. Try it! You'll like it!

Yummy. My husband loves Beef Stroganoff but I find it to time consuming to fix during the week. This recipe is a gem. It takes less than 10 min to dump the soups and meat into the crock pot and at the end of the day the whole house smells so good. Another 10 min to boil some pasta and stir in some cream cheese and a super yummy meal with lots of leftovers is set.

This is a great slow cooker dinner that the whole family loved. I only used about 4 oz of cream cheese and 4 oz of sour cream because my kids are so picky. I served it over wide egg noodles and it was fabulous. Will definitely make again!

This so easy and tastes so good. Taking it to book club tonight because I know they will enjoy this.

YUM!!! I found the Cream of Onion Soup at my local Walmart, thankfully. The whole family ate it right up and went back for more. My hubby hates the texture of an onion but likes the flavor. The cream of onion soup doesn't have any discernale chunks in it for those of you that have to 'hide' onion in recipes. As for the chopped onion, I just put them in cheesecloth in the crock pot or use onion powder to get it past the hubby. Easy to make and soooo good!

Just made this today, the whole house smelled great when I came home from work! I found the cream of onion soup, surprisingly, and I used cream of mushroom with roasted garlic (thought it might add a little extra flavor). Added 1 Tablespoon fresh parsley, decreased the chopped onion to 1/2 a cup, added 2 dashes Worchestershire sauce, 1/2 tsp more pepper, 1/2 Tablespoons sea salt, onion & garlic powder. I added 1/2 pkg of cream cheese but I don't think it really added anything to the dish.. plus it left little white specks in it (I couldn't get it to melt completely, maybe I should have left it out to soften first). I think next time I'll add more sour cream in place of cream cheese. Overall very tasty, the family liked it, clean plates! :)

Loved this!! I didn't really find any need for the cream cheese though. I just used 8 oz of sour cream (probably because that's how I had it growing up). And I used fresh mushrooms so I could cut them the size I like and I think they taste SO much better.

I made this over the weekend and am giving this 5 spoons based on my boyfriend and his family loving this. I'm a vegetarian who can't taste as I go along (and choose not to!!) so I rely often on crock-pot recipes as they seem error-free. Without a doubt I will be making this again. As with many others, I could not find cream of onion soup so I used a can of creamed mushroom and a can of french onion (the smaller Campbell's, not the large can from Progresso). I did not use fresh onions because of the onions already in the soup. I also did not add the cream cheese (advice given to me by my mother, a former caterer) but did add the 8 ounces of sour cream at the end. I also added a few dashes of Worcestershire. I made a 16 ounce bag of Pennsylvania Dutch/egg noodles, and overall that, with the meat, made 5-6 large servings. It was done within 7 hours on high.

I have had this cooking all afternoon and it smells wonderful. Sneaking little samples here and there and I think it has too many onions. (next time I'll just put in 1/4 cup) Not sure if I will add the cream cheese and probably just a couple TLB of sour cream. As far as I can tell already it is rich tasting enough without all of the added fat. The true test will be when the hubby has it for dinner. He loves beef tips and noodles so I'll see if he likes this fancier version.....

I made this tonight, and yes I will be making it again. Yummy & Easy Peasy!! First of all, I too could not find cream of onion soup. I was going to use french onion and golden mushroom but instead I used cream of mushroom and golden mushroom. I added a package of mushroom onion Lipton soup, Worcestershire sauce and a little garlic and extra pepper. Per some reviews I've read. I didn't use sour cream and only used 1/2-3/4 of the cream cheese it actually called for. The sauce is awesome and the meat was very tender too.FIVE FREAKIN SPOONS!!!!

AFTER eating it, it still gets FIVE spoons from me. I had around 2 1/2 pounds of stew meat so I had to increase the liquids. I used two cans of Golden Mushroom soup, one can of regular Cream of Mushroom soup and one packet of Lipton onion soup mix (I couldn't find the Cream of Onion soup either.) Used fresh mushrooms and added the two tablespoons of W'shire sauce. The meat just fell apart and the fresh mushrooms still had a bit of texture. I cooked it on high for four hours while I did my weekend yard work and then turned it to low for an additional three hours before adding the sour cream and cream cheese. AWESOME!!

Spectacular recipe! Instead of using Beef Stew meat, the butcher suggested I use a Bottom Round Beef Roast. The meat was tender and flavorful. I was unable to locate cream of onion soup so I decided to go with another reviewer's suggestion. I added 2 cans of Campbell's Cream of Mushroom soup (not the suggested golden mushroom soup) along with a whole package of Liption Onion Soup mix. My husband and I are both huge mushroom fans so I incorporated an additional can of sliced mushrooms to the recipe. I also added 2 tablespoons of Worcestershire sauce. Fabulous!!

This is a good recipe if you add two teaspoons of instant coffee or crystals - then it becomes fabulous!

I made this tonight with a few tweaks as suggested. Used 1 Can Cream of Mushroom (with roasted garlic), 1 Can Golden Mushroom. I also threw in a packet of Lipton's Onion Soup Mix for good measure. 1/2 of an onion, plus a package of sliced mushrooms (cut up small, as the live-in doesn't think he likes mushrooms...), a clove of garlic and about 2 TBSP of Worcestershire sauce. AWESOME!!!! Will make again many, many times I'm sure!