Traditional Beef Stroganoff is something that this lady is just not going to attempt, but Slow Cooker Beef Stroganoff…sure, sign me up. Tender chunks of beef in a flavorful sauce, yum!
You can customize this recipe easily for your tastes, this version is tweaked to the preferences of my family. Experiment & change it up for your family. Does your family enjoy mushrooms? Then by all means use Campbell’s Golden Mushroom soup instead of French Onion, maybe even throw in some fresh mushrooms towards the end of the cooking time. A big time saver is that this recipe uses stew beef, which is great in my book because the cutting is already done for you. Of course you can also use a larger piece of beef and cut into small pieces too. I also opted to use only 4 oz of cream cheese at the end, if you prefer a creamier sauce, then by all means add more. Serve over some steaming hot rice or egg noodles & dinner is served!
This dish is part of our “7 Meals in 1 Hour” Slow Cooker/Freezer Meals post!
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- 2 lbs stew beef
- 2 cans Campbell's French Onion Soup or Golden Mushroom Soup
- 1 cup onion, diced
- 3 T Worchestershire sauce
- 1/2 cup water
- 4 oz. cream cheese (DO NOT FREEZE)
- Place first 5 ingredients into slow cooker, cook on low 8 hours. Cut cream cheese into cubes and place into slow cooker, stirring. Cook 15 additional minutes on high, stir to combine.
**If freezing, place first 5 ingredients into gallon-sized freezer bags. Freeze. Thaw overnight in refrigerator, dump into slow cooker, cook on low 8 hours. Cut cream cheese into cubes and place into slow cooker, stirring. Cook 15 additional minutes on high, stir to combine.**
Adapted from: Easy Crockpot Beef Stroganoff