Beef Stroganoff – Slow Cooker

  • Yield: 8 servings


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