Slow Cooker Creamy Beef Stroganoff |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love! Ingredients:
2 (10.75 ounce) cans campbell's® condensed cream of mushroom soup |
1/4 cup water |
2 tablespoons worcestershire sauce |
1 (8 ounce) package sliced white mushrooms |
3 medium onions, coarsely chopped |
3 cloves garlic, minced |
1/2 teaspoon ground black pepper |
1 (2 pound) boneless beef bottom round steak, cut into thin strips |
1 cup sour cream |
1 (12 ounce) package medium egg noodles, cooked and drained |
chopped fresh parsley (optional) |
Directions:
1. Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
2. 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.
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