Beef Stroganoff – Slow Cooker

  • Yield 8 servings


2 pounds cubed beef stew meat
2 cans golden mushroom soup
1 tablespoon Worcestershire sauce
1/2 cup water
1/3 cup sour cream
1 beef bouillon cube
3/4 cup chopped onion
8 ounces sliced mushrooms
2 ounces cream cheese
1 teaspoon garlic powder or 3 minced cloves)
1 dash salt and pepper to taste
1 package egg noodles


  1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, pepper, stock and water.
  2.  Cook on low setting for 5-6 hours.
  3. During cooking time, sauté the mushrooms in butter about 4 minutes.
  4. Put sautéed mushrooms in slow cooker last 30 minutes of cooking time.
  5. Check sauce if it needs salt or extra pepper.
  6. Best served over buttered egg noodles.