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Slow Cooker Beef Stroganoff

Course Beef
Author Jack Pasquill

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) Green Giant® sliced mushrooms drained
  • ¼ teaspoon pepper
  • 1 package 8 ounce cream cheese, cubed (Jack omits this)
  • 1 container (8 ounces) sour cream
  • 6 cups hot cooked noodles or rice

Instructions

  • 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.

Notes

October 2013