Have I ever explained my undying devotion, love and adoration for my crock pot? I love it so much that I now have 6! A girl needs them in several different sizes and I often use 2 at the same time...I've even used 3 all at once when having a large get together or a total pig-out fest..
So. This recipe is really 1 of my own personal favorites. I even created this version myself (probably why I like it so much-the world revolves around me).
It is so simple to make, easily doubled or halved, depending on your needs, and rather economical too.
In a 4-5 qt. slow cooker combine the soup, onion, water, salt and pepper,soy sauce and Worcestershire sauce. Stir until well combined.
Stir in the stew meat.
Cook on the low setting for 6-7 hours. After the 6 hours are up, add the quartered mushrooms, stirring them into the sauce, cover and cook 1 additional hour.
Just before serving, mix in the cream cheese cubes, and stir until melted and incorporated. Sauce thickens as it stands.
Serve over noodles or rice. If you have left overs and want to reheat them, just place in a saucepan, add a small amount of water to thin the sauce out just a bit, and reheat on low.
Note: We like extra sauce for this dish, so I add 2 cans of golden mushroom soup or 1 can cream of mushroom soup and 1 can cream of chicken soup. I do not increase any of the other ingredients, I just check to see if it needs more salt and pepper before serving.
So. This recipe is really 1 of my own personal favorites. I even created this version myself (probably why I like it so much-the world revolves around me).
It is so simple to make, easily doubled or halved, depending on your needs, and rather economical too.
SLOW COOKER BEEF STROGANOFF
1 1/2 lbs. cubed stew meat (about 1" size)
1 (10.75 oz.) can condensed Golden Mushroom soup
1/2 c. chopped yellow onion
1 Tbsp. Worcestershire Sauce
1 Tbsp. soy sauce (optional)
1/4 c. water
1 tsp. salt (use less if adding the soy sauce)
1/2 tsp. pepper
16 oz. button mushrooms, quartered
1 (8 oz.) pkg. cream cheese, cut into 8 pieces, and softened
Stir in the stew meat.
Cook on the low setting for 6-7 hours. After the 6 hours are up, add the quartered mushrooms, stirring them into the sauce, cover and cook 1 additional hour.
Just before serving, mix in the cream cheese cubes, and stir until melted and incorporated. Sauce thickens as it stands.
Serve over noodles or rice. If you have left overs and want to reheat them, just place in a saucepan, add a small amount of water to thin the sauce out just a bit, and reheat on low.
Note: We like extra sauce for this dish, so I add 2 cans of golden mushroom soup or 1 can cream of mushroom soup and 1 can cream of chicken soup. I do not increase any of the other ingredients, I just check to see if it needs more salt and pepper before serving.
Looks good! I would love to hear about what you make when you use two crockpots! I just got a double one for Christmas but have no clue what I'd do with two at the same time.
ReplyDeleteHey, this looks pretty good, I'm gong to give it a whirl. You know waht a cooking junkie I am.
ReplyDeleteI just tried this last night. It gets to stay on our "keep" list. I'm also a crock pot junkie, I wish I had more than one!
ReplyDeleteYum!! I can't wait to try this. I have actually been looking for a good crock pot stroganoff recipe!!
ReplyDeleteI made your recipe for my family and it was a hit! I added a couple of fresh garlic cloves and diced cellery into the crockpot, and it added a little more and was yummy. This is a fool proof recipe, I accidentally cooked everything on high for 6 hours instead of low and it was still great.
ReplyDelete