Ever since I discovered noodles, I didn’t stop trying to come up with new ways to make them taste delicious and healthy! Last night, I served this beef stroganoff, it made me proud! I hope you like it!
I love this recipe! It’s hearty, rich, and unbelievably flavorful. And, the slow cooker does most of the work, making it a great recipe for those busy weeknights. Chunks of beef are simmered all day with sliced mushrooms and chopped onions in a crockpot. Then, just before serving, egg noodles, sour cream, and dijon mustard are added. Too Good!
This makes a lot. But, the leftovers are great too! ????
How to make it:
To Make this Recipe You’Il Need the following ingredients:
- 2 pounds of cubed stew meat.
- 2 cans of condensed Golden mushroom soup.
- 1 large diced onion.
- 2 tbsps of Worcestershire sauce.
- ½ cup of water.
- 8 oz of cream cheese.
- 1 tsp of garlic salt.
- Couple dashes of hot paprika (optional).
In the crockpot, place the mushroom soup, onion, Worcestershire sauce, water, garlic, salt, and paprika and mix all together. Add in the meat and mix to combine.
Cook on low for 8 hours.
Once it’s cooked through, cut the cream cheese into cubes and add to the crockpot. Mix to combine and let cook for 10 more minutes on high.
Cook the noodles and serve with the beef!
Simple, easy and delicious! I usually put the noodles and the beef mixture in one big dish and mix it all together before serving. You can also add noodles to your plate and spoon the beef stroganoff over the top. But I like it mixed!