Slow Cooker Creamy Beef Stroganoff
Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup Swanson® Beef Broth
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
0.5 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
0.5 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
0.25 cup Swanson® Beef Broth
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
0.5 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
0.5 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
Instructions
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
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.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
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.
Slow Cooker Creamy Beef Stroganoff
Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home read...
Directions
Print
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
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.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup Swanson® Beef Broth
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
0.5 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onion, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
0.5 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
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