You will absolutely love this slow cooker beef stroganoff recipe - not only is it very easy to make, but it has the most fantastic flavor, and the creamy gravy is so good over hot noodles or rice.
1(10.5-ounce)can condensed cream of golden mushroom soup
1(10.5-ounce)can condensed cream of onion soup
1(8-ounce)can sliced mushrooms(drained)
8ouncescream cheese(very soft, warm it a microwave if you need to - it will help it melt easier)
8ouncessour cream
¼cupfresh parsley(chopped)
salt and pepper to taste
for serving: 6 to 8 cups of hot cooked noodles or rice
Instructions
Spray the inside of a crockpot with nonstick spray. Add the stew meat, onion soup mix, canned soups, and mushrooms.
Stir to combine. Cover and cook on low for 8 to 9 hours or until the beef is tender.
Add cream cheese, sour cream, and parsley. Stir until melted.
Adjust seasoning with salt and pepper. Serve over hot pasta or rice and garnish with fresh parsley.
Video
Notes
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TOP TIPS: It is easier to get the cream cheese to melt if it is very soft; I warm it in the microwave before adding it to the crockpot. A 12-ounce package of cooked egg noodles is just the right amount of pasta for the sauce. You can mix it all into the stroganoff before serving if you like.
VARIATIONS: Use beef stew meat or chuck roast cut into bite-sized pieces; add 1 cup of fresh chopped onion when you add the stew meat.
SERVING SUGGESTIONS: Garnish with additional fresh parsley, chives, or green onion. Adjust salt and pepper to taste. Serve with a fresh green salad, green beans, or broccoli.