Crock-Pot Beef Stroganoff|This Is Why I’m Full
It’s well known that beef stroganoff is delicious, but sometimes it can be a lot of work! So what could be better than putting most of the ingredients in a slow cooker
My mom doesn’t like the way egg noodles taste, so when she makes any kind of stroganoff she cooks rice to go along with it instead of noodles. (We go with hash-browns!)
My fiancee and I made this very recently and I found that we could have cut the recipe in half and still have had more than enough, so unless you are cooking for a large family I recommend cutting it down other wise you’ll be eating stroganoff leftovers for every meal! (Which isn’t a bad thing, but ours went bad before we could eat all of it!)
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 2 pounds beef stew meat or 4 cups of cooked ground beef
- 2 can condensed golden mushroom soup
- 1 whole Onion chopped
- 4 tbsp Worcestershire sauce
- 1/2 cup Water
- 8 oz Cream cheese
- 2 cloves garlic minced
- 1 package onion soup mix
- 1 package mushrooms chopped, optional
- 1 package egg noodles to serve over the day you cook
- Add all ingredients to a gallon size freezer bag except egg noodles.
- Seal and place in freezer.
- When ready to use thaw in fridge overnight.
- Cook on low for 4-6 hours.
- Serve over egg noodles.
- Enjoy!
