This is another incredible crockpot recipe to add to your long list of menu. The tender meat, creamy sauce with mushroom is perfect for a weeknight dinner with family and friends. A crockpot is way to easy to make but takes time to cook. Best suited for mothers like me as we get to do other things. Just mix everything in one pot and leave it to cook. Before you know it dinner is ready!
I cannot count how many times I’ve made this Beef Stroganoff and it’s always a hit every time! No leftovers, just dirty dishes. A straight 5-star dish! The meat effortlessly falls apart, and juicy in the inside, with a deep flavor that you cannot get elsewhere. A melt in your mouth dish with a magnificent sauce that is perfect for a regular weeknight dinner with family and great to share with guests.
Ingredients
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2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tables of Worcestershire
1/2 cup water
8 oz of cream cheese
a couple of dashes of Garlic Salt (1 teaspoon)
couple dashes of Hot Paprika
How to make Crockpot Beef Stroganoff
Step 1: Place the mushroom soup, diced onion, Worcestershire, water, garlic salt, and a couple of dashes of hot paprika in a slow cooker. Stir until well combined.
Step 2: Add in the meat mixture and mix until incorporated.
Step 3: Cook for 8 hours in low.
Step 4: Meanwhile, cut the cream cheese into cubes.
Step 5: Turn the crockpot on high and scatter the cubed cream cheese on top of the mixture. Mix until incorporated. Put the lid back and cook for 10 minutes more.
Step 6: Place any leftover inside the fridge and when ready to eat just reheat on the stove. You can add the cream cheese 10 minutes before serving. This is great when chilled as the meat becomes so much more tender when reheated.
Ingredients
- 2 pounds cubed stew meat
- 2 cans Condensed Golden Mushroom Soup
- 1 largish onion diced
- 2-3-4 tables of Worcestershire
- 1/2 cup water
- 8 oz of cream cheese
- a couple of dashes of Garlic Salt (1 teaspoon)
- couple dashes of Hot Paprika
Instructions
Step 1: Place the mushroom soup, diced onion, Worcestershire, water, garlic salt, and a couple of dashes of hot paprika in a slow cooker. Stir until well combined.
Step 2: Add in the meat mixture and mix until incorporated.
Step 3: Cook for 8 hours in low.
Step 4: Meanwhile, cut the cream cheese into cubes.
Step 5: Turn the crockpot on high and scatter the cubed cream cheese on top of the mixture. Mix until incorporated. Put the lid back and cook for 10 minutes more.
Step 6: Place any leftover inside the fridge and when ready to eat just reheat on the stove. You can add the cream cheese 10 minutes before serving. This is great when chilled as the meat becomes so much more tender when reheated.
