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Slow Cooker Creamy Beef Stroganoff

At a glance

Prep

20 min.

Total

8 hr. 20 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 8 hr.

Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love!

What You'll Need

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
8 ounces (about 1 package) sliced white mushrooms (about 3 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 pounds boneless beef round steaks (about 2 steaks), cut into thin strips
1 cup sour cream
12 ounces medium egg noodles (about 7 cups), cooked and drained
1 tablespoon chopped fresh parsley (optional)

How to Make It

  • 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.

Serves

  • Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
  • Ingredient Note: Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish.