Slow Cooker Creamy Beef Stroganoff

Campbell's Slow Cooker Creamy Beef Stroganoff Recipe

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

At a glance

Prep

20 min.

Total

8 hr. 20 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 8 hr.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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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
1 package (8 ounces) 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
1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
1 cup sour cream
1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
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.

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Easy Substitutions

  • 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.
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RID#50426

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