Recipe of the Month – Slow Cooker Creamy Beef Stroganoff

This recipe was sent to me by my mother. As a busy mom, I can always use a slow cooker meal. Looking forward to trying this one out.

 

 

Ingredients

2 cans condensed cream of mushroom soup

¼ cup beef broth

3 T. Worcestershire sauce

3 cloves of minced garlic

½ t. black pepper

1-2 t. basil

1-2 t. oregano

2 bay leaves

12 oz. white mushrooms, sliced

1 ½ cups onion, coarsely chopped

2 lbs. boneless beef round steak, cut in thin strips

½ cup sour cream

12 oz. medium egg noodles, cooked and drained

1 T. chopped fresh parsley (optional)

Directions

Stir soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place 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 hours or until the beef is tender. Remove the bay leaves. Stir in sour cream. Serve over cooked noodles. Sprinkle with parsley, if desired.

Note: Browning the beef in a skillet before adding to the slow cooker will add more color to the dish, but is not necessary. You may cook on HIGH for 4-5 hours. 

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