I have had this recipe in my e-mails from a friend since February. Yesterday I knew it was going to be a wild busy day filled with morning and afternoon R.S. Society commitments and meetings. Not to mention it was going to be a good hot day of summer-that is motivation in and of itself for me to crock pot lately. I decided I would take Ang up on her recommendation. It was a big hit with my kids, husband, as well as my sister- and brother-in-law and all their kids. (This was my trade for her watching my kids while I went to my afternoon meetings and then when Jack and I snuck in a date-that rarely happens for us-that evening.) This will be a keeper for us for sure! Because of the nature of day I didn't get a photo snapped of it. Maybe next time!
The best part of this recipe is that I usually have all its ingredients on hand and it was tossed together in a jiffy. I am excited to have another use for my stew meat in addition to beef stews.
Slow Cooker Beef Stroganoff
2 lb cubed stew meat (I took time to cut mine into smaller pieces)
2 (10.75oz) can condensed golden mushroom soup or regular cream of mushroom soup
1 chopped onion (I always use my favorite-sweet onions)
1 Tblsp Worcestershire sauce
1/2 c. water
1 packet Lipton Onion soup mix
Spray cooker with non stick spray
Combine all above ingredients in slow cooker
Ingredients added at the END (each of these you can add more or less of)
8 oz cream cheese (I like to used reduced fat)
1/2 to 1 cup sour cream (low fat or fat free is my choice here too)
Cook on low 8 hours or on high 5 hours
Just before serving stir in 8 oz cream cheese and 1/2 to 1 c. sour cream
I also sauté mushrooms in butter and add those at the end
We serve over Wide Egg Noodles or Rice with a baked squash or other season vegetable favorites. Salad would be a great crunch side to add some nice texture to the meal.
Hope you don't wait as long as I did to take Angela H. up on here great recommendation! ENJOY!