Monday, February 15, 2016

Slow Cooker Beef Stroganoff

2 lb beef stew meat
1 cup chopped onion
1 can (10.75oz) condensed golden mushroom soup
1 can (10.75 ounces) condensed cream of onion soup
1 jar or can (6oz) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8oz) cream cheese, cubed
1 container (8oz) sour cream
6 cups hot cooked eggs noodles

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

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

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

Serves 6-8.

Note: Freezes well, with or without noodles.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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