I make a lot of crockpot recipes for the convenience of them.. but I especially like this recipe for Beef Stroganoff because the slow cooking makes the meat more tender...
I know this uses canned soup and some other shortcuts.. but ... trust me.. this makes a really good Stroganoff.
Make sure you use Golden Mushroom Soup... don't substitute Cream of Mushroom Soup.. it's just not as good...
The recipe calls for a 1/2 packet of dry onion soup mix.. I used Lipton... the savory flavor is really a good mix with the Golden Mushroom Soup..
Many recipes call for sautéing the mushrooms before adding them.. I don't do that.. I think it adds unnecessary fat to the sauce and the mushrooms cook very nicely in the crock pot (added about 45 minutes or so before serving).
Many other recipes call for beef bouillon .. my recipe uses beef broth... I use lower sodium broth.. which helps cut the salt in the dish.. again.. I really don't think all that salt is needed.
Try this.. it's really terrific!
Recipe: Crockpot Beef Stroganoff
All you need:
About 2 pounds of sirloin steak cut into 1/2 inch strips
2 cans Campbell's Golden Mushroom Soup
1/2 packet dry Onion Soup mix
3/4 cup onion, finely diced
3 cloves garlic, finely chopped
1 tablespoon Worcestershire Sauce
1/2 cup beef broth
8 oz package fresh mushrooms, cleaned and sliced
1 small package (4 oz.) Philadelphia Cream Cheese, cubed
1/2 cup sour cream
Salt and pepper to taste
All you need to do:
In a medium bowl, mix the Golden Mushroom Soup, dry onion soup mix, Worcestershire sauce and beef broth.
Put the beef, diced onion and garlic into the crockpot and pour the soup mixture over it. Stir to mix.
Set the crock pot on low and cook for 5 hours. Add the sliced mushrooms and cook for 45 minutes.
Add the cubed cream cheese and sour cream and mix well. Cook for about 15 minutes or until sauce is thickened and bubbly.
Adjust salt and pepper to taste
Serve over cooked noodles.