Slow Cooker Creamy Beef Stroganoff - Easy Recipes

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Saturday, May 25, 2019

Slow Cooker Creamy Beef Stroganoff


Slow Cooker Creamy Beef Stroganoff

Ingredients

  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
  • 3 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 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
  • 1/2 cup sour cream
  • 12 ounces (about 7 cups) medium egg noodles, cooked and drained
  • 1 tablespoon chopped fresh parsley (optional)

How to Make It

  1. Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
  2. Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
  3. 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.

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