Slow Cooker Creamy Beef Stroganoff

Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love!

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

480

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

480

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup

  • 1/4

    cup water

  • 2

    tablespoons Worcestershire sauce

  • 1

    package (8 ounces) sliced white mushrooms (about 3 cups)

  • 3

    medium onions, coarsely chopped (about 1 1/2 cups)

  • 3

    cloves garlic, minced

  • 1/2

    teaspoon ground black pepper

  • 1

    boneless beef bottom round steak (about 2 pounds), cut into thin strips

  • 1

    cup sour cream

  • 1

    package (12 ounces) medium egg noodles (about 7 cups), cooked and drained

  • Chopped fresh parsley (optional)

Directions

Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat. 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 desired. Chef's Notes: Ingredient Note:Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish. Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

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