Easy Beef Stroganoff in the Slow Cooker
I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.
- Preparation:
- Cooking:
- Total:
Ingredients
- 1⅓ pounds cubed beef stew meat
- 2cups fresh mushrooms, thickly sliced
- 1(10.75 ounce) can condensed cream of mushroom soup
- 1cup milk
- 2onions, chopped
- 2tablespoons Worcestershire sauce
- 6ounces herb and garlic-flavored cream cheese
- 1cup fusilli pasta
- ¼cup sour cream
Instructions
Step 1
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.Step 2
Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.Step 3
During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.Step 4
Serve stroganoff over fusilli and garnish with sour cream.