The third night of our 5 For $20 Challenge found me going back to beef as the centerpiece protein. Since I had nearly a pound of beef round strips for stir fry, I knew I’d have to find a recipe that cooked low and slow if I wanted the beef to tenderize during cooking. As you’re well aware if you’re a regular reader of this blog, we do love our beef stroganoff (remember the Beef Strogundy?).
I found an easy-to-prepare beef stroganoff that’s pretty much foolproof, and tastes darned good for something made using Campbell’s Cream of Mushroom Soup as the sauce base. Note that I changed the original recipe to use sliced cremini mushrooms instead of sliced white mushrooms. Trust me, you’ll thank yourself afterward.
Slow Cooker Creamy Beef Stroganoff
Recipe from Campbell’s Kitchen
What You’ll Need
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
8 ounces (about 1 package) sliced white mushrooms (about 3 cups) (I used cremini mushrooms instead.)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 pounds boneless beef round steaks (about 2 steaks), cut into thin strips
1 cup sour cream
12 ounces medium egg noodles (about 7 cups), cooked and drained
1 tablespoon chopped fresh parsley (optional)
How to Make It
- Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
- Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.