Tuesday, December 28, 2010

Slow Cooker Beef Stroganoff

I've made this one a few times for the students--once for a leadership dinner for about 15 people, then again for my own Bible study.  I usually double the recipe since I have so many people to feed and make it in my large crock pot, and it's always wonderful!!  Sorry that I don't have a picture, but honestly, beef stroganoff doesn't look so appetizing...  Just imagine a creamy sauce w/beef &; mushrooms--and don't forget the egg noodles!

Garlic Beef Stroganoff
adapted from Taste of Home Casseroles, Slow cooker, & Soups cookbook

2 tsp. beef bouillon granules
1 cup boiling water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2 jars (4 1/2 oz. each) sliced mushrooms, drained
1/2  large onion, chopped
1.5 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 1/2 to 2 pounds boneless round, skirt, or flank steak, trimmed & cut into thin strips
2 tablespoons vegetable oil
1 (8 oz.) package cream cheese, cubed

Hot cooked egg noodles

In a 3-qt slow cooker, dissolve bouillon in water.  Add the soup, mushrooms, garlic, and Worcestershire sauce.  In a skillet, brown beef w/onions in oil.  Transfer beef & onions to slow cooker.  (I usually go through all these steps the night before, then refrigerate the mixture covered in the pot overnight and it comes out great)

Cover & cook on low for 7-8 hours or until meat is tender.  Stir in cream cheese until smooth.  Serve over noodles.  Serves 6-8.

You should definitely make this--it's wonderful!

1 comment:

  1. I sure hope that mine turn out as good as yours. great recipe!!