Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!
cost per recipe: $23.63
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup Swanson® Beef Broth or Swanson® Beef Stock
tablespoons Worcestershire sauce
cloves garlic, minced
teaspoon ground black pepper
ounces white mushrooms, sliced (about 4 cups)
medium onion, coarsely chopped (about 1 1/2 cups)
pounds boneless beef round steak, cut into thin strips
cup sour cream
ounces (about 7 cups) medium egg noodles, cooked and drained
tablespoon chopped fresh parsley (optional)
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the 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 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.